Chocolate Chip Biscuit Cookies

Breakfast, Desserts, Recipes, snacks

Soft and pillow-y right out of the oven. Perfectly sweet with the touch of honey, and that buttery biscuit-y bite. These cookies/biscuits are delicious AND addicting. Beware….your children, husband, and you won’t be able to stop once you have a bite.

Biscuits for breakfast anyone? Yes please! šŸ˜‰

Chocolate Chip Biscuit Cookies

  • Servings: 12-14 cookies
  • Difficulty: easy
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INGREDIENTS:

  • 2 cups all-purpose flourĀ 
  • 1 cup almond flour
  • 1 teaspoonĀ baking soda
  • 1/4 teaspoonĀ salt
  • 1/4Ā teaspoonĀ nutmeg *optional
  • 1/2 cup honey or maple syrup
  • 1/2 cup or 8 tablespoonsĀ unsalted butter, melted and cooled
  • 1Ā largeĀ egg
  • 2/3 cups semisweet chocolate chips

DIRECTIONS:

  • Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or grease it really well.
  • Gather your dry ingredients (flour, almond flour, baking soda, salt, nutmeg) into a mixing bowl, and mix until combined.
  • Add in the honey and egg, and then slowly incorporate the cool melted butter and mix everything together.
  • Last, add the semisweet chocolate chips, but reserve a few to top at the end.
  • With a cookie scoop or 2 tablespoons drop the biscuit/cookie dough into your prepped baking sheet then top each with the reserved chocolate chips.
  • Bake for 12 minutes, then bang the baking sheet on the counter just a little bit so the cookies flatten out a little bit. They will still be a little puffy and that’s okay. They are like buttery biscuit cookies…so good!

*NOTES*

*Store these at room temperature 4 days or in the freezer for a couple months in an airtight bag*

Enjoy!

-Hilda

Peanut Butter Cake Pie Bars

Desserts, Recipes, snacks

These bars are one of a kind. Every bite is a cake, pie, and a bar all in one. It has three layers of textures and flavors that are sure to pair well with a cup of tea or coffee!

It almost reminds me of a Boston Cream Pie, but it doesn’t have a cream filling. Instead, it has a layer of saltine buttery crust, fluffy peanut butter cake, and a nice thick layer of chocolate ganache. YUM!

I hope you enjoy this delicious mountain munch recipe šŸ™‚

Peanut Butter Cake Pie Bars

  • Servings: 6 bars
  • Difficulty: easy
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Yields 6 bar slices

INGREDIENTS:

For the saltine crust layer-

  • 1/2 pack of saltine crackers (can use other crackers but I find these to be so delicious with the salty and sweet combo)
  • 5 tablespoons of melted unsalted butter
  • 1/4 cup granulated white sugar

For the peanut butter cake layer-

  • 1/4 cup slightly melted peanut butter
  • 1 large egg
  • 1/3 cup pancake mix ( I used a buttermilk mix)
  • 1/3 cup whole milk or half/half
  • 1 scoop vanilla whey protein (about 3 tablespoons)

For the chocolate ganache layer-

  • 1 tablespoon melted butter or coconut oil
  • 1/2 pack of semisweet chocolate chips
  • 1/4 cup milk + more as needed

DIRECTIONS:

  • Start by preheating the oven to 350 degrees F. Grease a loaf pan with nonstick or butter, then line with parchment paper. I usually cut about two rectangles and lay them across each other. It doesn’t have to cover the entire pan just each side will do (this will help you pull it out at the end).
  • Next, grind your saltine crackers and mix in with the melted butter and sugar. Once this is all combined, pack it down into the prepared loaf pan and set aside.
  • Mix all of the cake ingredients together- the slightly melted peanut butter ( I place it in a microwave safe dish and heat about 15-20 seconds) then I add with the pancake mix, milk, protein, and slowly add in the egg. Mix until just combined then pour on top of the saltine crust.
  • Bake for 21-23 minutes or until a toothpick comes out clean when inserted in the middle. Let the cake/ crust cool at least 15 minutes.
  • Make your chocolate ganache by melting chocolate chips with butter/oil, and milk under a double broiler or in the microwave until it melts. It may be slightly thick and that’s perfect! Place it in the fridge until you’re ready to pour it on top of the cake/crust. It’s okay if the cake is slightly warm as this will help spread the chocolate!
  • Once ready, pour the ganache on top of the cake, spread around evenly, then place it in the fridge for at least 1-2 hours until the chocolate is pretty set (you can also place it in the freezer for 45 minutes).
  • Run a knife along the edges of the entire cake and then pull out with the parchment paper and place on top of a cutting board.
  • Cut the bars into six equal slices. Place it in an airtight container in the fridge, they keep well when they’re cold then voila!

**Notes**

**These store well in the refrigerated 4-5 days or in the freezer for about a month if it’s stored tightly with wrap**

Enjoy!

-Hilda

Chocolate Banana Blender Muffins

Breakfast, muffins, Recipes, snacks

Behold my favorite muffin recipe to date! Chocolate banana muffins that are moist, rich, and hearty. I must admit, I was a bit hesitant to post this recipe and doubting whether or not this was perfect enough…but I honestly wouldn’t change a thing! It’s perfectly sweet enough to satisfy my sweet tooth, it’s not too light or too dense (it’s in between), and it actually holds me over till the next meal. It honestly kind of has a chocolate graham cracker kind of flavor and I think it’s DIVINE! I love that each ingredient is nice and healthy, and I can top these off with extra yogurt, or peanut butter if I want more decadence.

A couple things to note:

  • The sweetness in here comes from the ripe banana (the riper the sweeter) and Sweetleaf stevia but you can add maple syrup if you’d like to make it sweeter! I’d say about 2-3 tablespoons would do just fine.
  • Most of the fat in this recipe comes from an avocado! YUP it’s such a mild taste that you won’t even tell it’s there. The chocolate definitely takes over (and i’m all for it). But the avocado in combination with the yogurt just adds the richness you’re looking for in a muffin.
  • I also use a blender to mix the dry and the wet ingredients separately then I combine the two together. If you don’t have a blender, I’m almost positive a food processor would also work although I haven’t tried.

I hope you enjoy this recipe šŸ™‚ It’s guilt free!

Chocolate Banana Blender Muffins

  • Servings: 6-12
  • Difficulty: easy
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INGREDIENTS:

  • 2 cups rolled oats
  • 1 scoop whey protein (I used Hammer’s Vanilla Whey)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons unsweetened cocoa powder (I love using a dark unsweetened cocoa powder-it’s so rich)
  • 1/3 cup unsweetened almond milk (any milk will do)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 8 drops Sweetleaf stevia (optional and can sub 2-3 tablespoons liquid sweetener of choice such as maple syrup)
  • 1/2 cup greek yogurt
  • 1 large ripe banana
  • 1 large ripe avocado

DIRECTIONS:

Preheat the oven to 350 degrees and spray a 6 ct muffin pan (for large muffins) or 12 ct muffin pan with non-stick cooking spray.

Put all of the dry ingredients into the blender and blend until flour consistency (oats through cocoa powder) then place into a large bowl.

Next, blend all of the wet ingredients (almond milk through avocado) in the blender until smooth, and gently pour it into the dry ingredients bowl and stir until just combined and no flour mixture is unmixed. The key to the perfect muffin is to not over mix :). The batter will be pretty thick and kinda lumpy and that’s perfectly okay!

Evenly distribute the mix into the muffin pan, and let it bake for 18-20 minutes. Insert a toothpickĀ  into the center to test if the muffin is done.

Classic Chocolate Chip Cookies

Desserts, Recipes, snacks

Okay, so I know the name says “classic” but that’s what makes these cookies so magical. This recipe doesn’t call for anything fancy like cranberries and nuts…(although that’s delicious)! Sometimes simple is best šŸ˜‰

What’s America’s favorite cookie? It’s this all time classic perfect Chocolate Chip Cookie, and it’s a favorite for a reason.

These cookies are soft and chewy in the middle and crispy on the edge. Just what a cookie should be! I used mini chocolate chips here since I love those little bits of chocolate throughout the cookie and in every bite.

The sea salt is a must! Trust me…just a little bit on top before baking. This is what makes these next level.

Classic Chocolate Chip Cookies

  • Servings: 18
  • Difficulty: easy
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Yields 18 Cookies

INGREDIENTS:

  • 3/4 cup of softened unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 tablespoon vanilla extract
  • 1 large egg
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 package of semisweet chocolate chips (I used the mini)
  • coarse sea salt for topping

DIRECTIONS:

  • Preheat the oven to 350 degrees F and line your cookie sheets with parchment paper or nonstick spray.
  • In a mixer (or with your hand mixer and a large bowl) cream the butter, white, and brown sugar together until light in color. It should be nice and soft/fluffy.
  • Slowly add in the vanilla, and egg and beat together.
  • Start incorporating the flour 1 cup at a time (it gets messy if you add it all at once), and add in the baking soda, and salt.
  • Once that’s mixed together, add your chocolate chips and with a spatula fold them into the dough. You don’t need to use a hand or stand mixer for this part or you’ll over mix the dough.
  • Use a cookie scoop (or two teaspoons) to scoop out your cookies into your lined baking sheets. Make sure to spread them out about 2 inches apart so they don’t stick together when they bake. The batter should make about 18 medium sized cookies. You can make them bigger or smaller (that will also change the quantity).
  • Bake for 12 minutes or until the edges are golden brown and the cookies have cracked a little bit in the center.
  • Let them cool slightly or eat them straight out of the oven šŸ˜‰

*Notes*

*These cookies store well in the freezer for months! Simply scoop them raw into a lined baking sheet (they don’t need to be spread apart) and put them in the freezer to harden a little bit (about 20-30 minutes) then transfer into Ziplock bag. Defrost in the fridge at least a couple hours before you plan on baking them šŸ™‚

Hope you enjoy!

-Hilda ā¤

Chocolate Peppermint Cookies

Desserts, Recipes

Winter is upon us, and I’m spending extra time in the kitchen these days! I love baking a good cookie around the holidays. These cookies are so easy to make and best of all delicious. The texture is chewy and soft, and then you have a nice peppermint flavor to go with the decadent chocolaty-ness. Pair these with a tall glass of milk or your favorite hot cocoa!

Chocolate Peppermint Cookies

  • Servings: 12-14
  • Difficulty: easy
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Yields 12-14 CookiesĀ 

INGREDIENTS:

  • 1/2Ā cupĀ unsalted butterĀ (softened // 1 stick equals 1/2 cup)
  • 3/4Ā cupĀ sugar
  • 1Ā large egg yolk
  • 1/4Ā tspĀ natural peppermint extract
  • 1 1/4Ā cupĀ unbleached all-purpose flourĀ 
  • 1/3Ā cupĀ cocoa powder
  • 1 teaspoon instant coffee* (optional)
  • 1/4Ā tspĀ salt
  • 1/2Ā tspĀ baking soda
  • 1/4Ā tspĀ baking powder
  • 1Ā candyĀ caneĀ (finely crushed)
  • 1/3Ā cup semisweet chocolate chips

DIRECTIONS:

  • Preheat oven to 350 degrees F (176 C).
  • In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg yolk, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
  • Add flour, salt, cocoa powder, instant coffee, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
  • Add chocolate chips and stir in with a mixing spoon.
  • Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips.
  • Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
  • Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks!

-Enjoy

Hilda

Cheesecake Brownies

Desserts, Recipes

Rich fudgy brownies with a sweet tangy cheesecake layer on top. Your cheesecake and chocolate lovers will rave about this delicious dessert šŸ™‚ You DON’T want to miss this treat!

Cheesecake Brownies

  • Servings: 8-12
  • Difficulty: easy
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INGREDIENTS:

For the brownies-

  • 1 stick melted butter
  • 1 1/4 cup white sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon ground instant coffee
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cup all purpose flour
  • 1/3 cup dark unsweetened cocoa powder (I used Hersheys)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Chocolate chips for topping – if desired

For the cheesecake topping-

  • 1 8oz package cream cheese (softened at room temperature)
  • 1/3 cup white sugar
  • 1/2 tablespoon vanilla extract
  • 1 large egg (room temperature)*
  • pinch of salt

DIRECTIONS:

1.) Preheat the oven to 350 degrees F, and line a 9×9 baking sheet ( you can also use 8×8) with parchment paper. If you don’t have parchment, make sure to grease the pan really well then dust with flour. We want to make sure nothing sticks!

2.) In a medium sized bowl mix the melted butter, sugar, vanilla, coffee, and eggs. Mix everything until its nice and smooth. Add the flour, cocoa powder, baking powder, and salt and fold with a spatula until everything is mixed. The batter will be nice and thick.

3.) Pour the brownie batter into your baking sheet and spread it around with your spatula. Set it aside while you make the cheesecake layer.

4.) In a bowl whisk the softened cream cheese, and sugar until light and fluffy then add in the vanilla, egg, and salt. Whisk everything together until its smooth and silky and pour it on top of the brownie batter.

5.) Top the cheesecake brownies with extra chocolate chips on top or melted chocolate and create swirls with a toothpick. Bake at 350 degrees F for 10 minutes then turn the heat to 325 degrees F and bake for 35 minutes. Do not miss this step!

*Please note* – you can short cut the room temperature egg by placing it in warm water a couple of minutes while you beat the cream cheese and sugar or let it sit at room temperature at least 1 hour.

Enjoy!

-Hilda

Brownie Donuts

Breakfast, Desserts, Donuts, Recipes

Okay, this is my favorite recipe ever! It’s a one bowl brownie recipe, healthy, and packed with good nutrients.

I love topping these babies with peanut butter, greek yogurt, or having them on their own with some coffee and eggs on the side for a filling, and tasty breakfast. Guilt-free, and delicious? you’re welcome šŸ˜‰

They are also super portable which makes them perfect for a quick breakfast or snack on the go!

Brownie Donuts

  • Servings: 6
  • Difficulty: easy
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Yields 6 Donuts

INGREDIENTS:

  • 1/2 cup oat flour
  • 2 tablespoons ground flaxseed meal
  • 2 scoops vital proteins collagen powder
  • 2 teaspoons baking powder
  • 2 ripe mashed bananas
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • 1/2 cup almond butter (creamy or crunchy)

DIRECTIONS:

  • Preheat oven to 350Ā°. Spray a donut pan with non-stick cooking spray or grease with some butter.
  • Start by mixing the mashed bananas, vanilla extract, cocoa powder together until nice and creamy.
  • Add the oat flour, flaxseed meal, protein powder, baking powder and mix well.
  • Microwave 1/2 cup of almond butter for 20-30 seconds *optional but makes it easier to mix!
  • Incorporate the almond butter to the brownie batter and mix until everything is incorporated.
  • Bake for 12 minutes or until toothpick comes out clean. Allow it to cool for 15 minutes then run a knife around the edges and lift the donuts out of the pan. You can store these in a gallon ziplock bag in the freezer for weeks or in the fridge for 5-7 days!

*Note: You can blend 1/2 cup oats in a blender to make the oat flour. Top these with peanut butter or yogurt. It’s so delicious on its own as well and perfectly sweet!

I hope you enjoy this recipe!

Cheers ā¤

Hilda

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No-bake Chocolate PB Treats

Breakfast, Desserts, Recipes, snacks
So delicious!!

Today I’m sharing my no bake treats! Delicious chocolate chewy bars are topped with a peanut butter drizzle and sprinkled with chocolate chips. So much goodness is filled in one bite..and it’s hard not to eat them all at once!

It’s beginning to warm up quite a bit, and I don’t know about you but I LOVE no bake desserts when it’s hot outside. These tasty treats are perfect when they’re served cold.

No-bake Chocolate PB Treats

  • Servings: 4
  • Difficulty: easy
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Yields 4 bars

INGREDIENTS

Bars:

  • 2 1/4 Cups Marshmallows 
  • 4 Tablespoons ( half a stick) Melted Butter
  • 2 Cups Cheerios
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 1 Tablespoon Maple Syrup

Peanut Butter Topping:

  • 2 Tablespoons Peanut Butter Melted
  • 2 Tablespoons Coconut Oil Melted
  • 1 Tablespoons Maple Syrup
  • Chocolate Chips for Topping šŸ™‚

DIRECTIONS

  • Grease a 3×5 loaf pan with cooking spray or butter
  • Melt the butter in a medium pan and add 2 cups of the marshmallows (save 1/4 cup). Once both are melted and smooth add the cocoa powder, maple syrup and mix well, then add the cereal and remaining 1/4 cup of marshmallows.
  • Press the mixture into the loaf pan with a spatula and put the pan in the freezer for 10 minutes to allow it to harden or in the refrigerator for 20 minutes.
  • Meanwhile make the peanut topping. In a small pan -melt the coconut oil and peanut butter until smooth (this happens very quickly so keep an eye). Transfer it to a small bowl and add in the maple syrup.
  • Once the bars harden run a knife around the edges so it comes out easily and transfer it to a cutting board.
  • Drizzle the peanut topping with a spoon (it should be runny) and then top it off with chocolate chips. 
  • Put it back in the freezer to harden for another 10 minutes or in the fridge for 20.
  • Cut into 4 slices and ta da! 

*You can absolutely double the recipe and prepare it in a brownie pan and store them in an air tight container in the fridge for up to a week!

*You can substitute any kind of cereal here…i had Cheerios šŸ˜‰ You can also substitute coconut oil or any kind of butter instead!

Enjoy šŸ™‚

-Hilda

Chocolate Tuxedo Cake

Desserts, Recipes

This is hands down the best chocolate cake I have ever made. It’s super moist, and decadent. I love this recipe because it’s simple to make! Isn’t that everyone’s favorite recipe? Ha! Another thing that I wanted to mention is that I used an old fashioned buttercream frosting here because I didn’t have powdered sugar. I promise this is absolutely DIVINE! If you want to use a classic buttercream frosting with powdered sugar – then by all means, but this came out perfect. I hope you enjoy this wonderful cake with your loved ones šŸ™‚

Chocolate Tuxedo Cake

  • Servings: 12
  • Difficulty: easy
  • Print

Recipe: Yields 12 Servings

Ingredients:

For The Cake:

  • 1 3/4 Cup All Purpose Flour
  • 2 Cups Sugar
  • 3/4 Cup Unsweetened Cocoa Powder
  • 1 Tablespoon Espresso Powder
  • 1 1/2 Teaspoon Baking Powder
  • 1 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 2 Eggs
  • 1 Cup Half and Half (or milk)
  • 1/2 Cup Vegetable Oil
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Boiling Water

For the Cream Cheese Buttercream Frosting:

  • 1/2 Cup Half and Half (or milk)
  • 2 Tablespoons Flour
  • Pinch of Salt
  • 3/4 Cup Sugar
  • 1/2 Cup (1 Stick) Butter Softened
  • 4 oz Cream Cheese Softened
  • 2 Teaspoons Vanilla Extract

Directions

For the Cake:

  • Heat the oven to 350Ā°F then grease and flour two 9″ round baking pans.
  • Stir together the flour, sugar, cocoa, espresso powder, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • Bake it at 350Ā°F for 30-35 minutes or until a wooden pick in the center comes out clean.
  • Cool the cakes for about 10 minutes then place them on wire racks to cool completely. (Very important to cool COMPLETELY before frosting :))

For the Frosting:

  • Whisk milk, flour, and salt together in a saucepan over medium-low heat. Keep stirring until the mixture gets very thick and bubbly.
  • Remove from heat and let cool to room temperature.
  • In a mixing bowl using an electric mixer beat sugar and butter, and cream cheese together until smooth and creamy. Beat in the cooled flour mixture until it is light and fluffy (this takes about 2 minutes or until its lighter in color). Beat in the vanilla.
  • Put the frosting in a piping bag or a bowl and let it cool in the fridge until you’re ready to frost the cakes!

Tip* If you want the frosting to be thicker, you can add more sugar. If you want to speed up the cooling process of the cakes, you can put them in the freezer to cool faster!

Enjoy!

-Hilda šŸ™‚