Tag Archives: chocolate

Chocolate Sugar Cookies {Recipe}

Chocolate Sugar Cookies | Lil Miss Cakes

When a recipe for chocolate sugar cookies from Handmade Charlotte showed up on my Instagram feed, I knew I had to try it. I’ve been craving a chocolate sugar cookie for as long as I could remember and this cookie looked perfect.. But if you have been here before you know I specialize in dairy free desserts so I had to adapt the recipe to fit my needs. I also added a pinch of cinnamon for a bit more of a complex flavor. You won’t really taste it but it gives a nice background flavor that pairs nicely with the chocolate.

Chocolate Sugar Cookie Bite | Lil Miss CakesThese cookies are chocolate heaven. They are intense but also sweet. The sugar coating adds a really nice crunchy coating while the inside is chewy and tender. To get the cookies this really deep almost black color I used Hershey’s Special Dark cocoa. It’s a combination of regular cocoa powder and dutch process cocoa powder and I’m kind of obsessed with it lately. I find it in my local supermarket but I’ll include an affiliate link in case you can’t find it locally: Hershey’s Special Dark Cocoa, 8-Ounce Container (Pack of 2). You can probably use regular cocoa powder but your cookies will look a lot lighter in color. They also freeze well! Here is my dairy-free recipe adapted from Handmade Charlotte.

Chocolate Sugar Cookies {Recipe}
Author: 
Serves: 36
 
Ingredients
  • 2 cups + 2 Tbs. flour
  • ¾ cup Hershey's Special Dark Cocoa
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 1 cup vegetable shortening
  • 4 Tbs. margarine
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • pinch of cinnamon
  • ¼ cup sugar for rolling
Instructions
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper, set aside.
  2. In a medium sized bowl combine flour, cocoa powder, baking soda, and salt. Whisk to combine and set asode.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment beat the shortening, margarine, and sugars until smooth.
  4. Add in the eggs one at a time making sure to combine well after each addition.
  5. Add the vanilla and cinnamon and mix to combine.
  6. With the mixer on low add in the flour mixture and mix until the cookie dough comes together.
  7. Using a medium sized cookie scoop, form balls of batter. Roll in the sugar and set each cookie on the prepared cookie sheet.
  8. Bake for 12-15 minutes until the cookies are flat and cracked on top.
  9. Allow to cool on wire rack before enjoying!

Here’s an affiliate link to my favorite cookie scoop and the size I used in this recipe:

Mint Chocolate Cookies and Cream Donuts {Recipe}

Mint Chocolate Cookies and Cream Donuts | Lil Miss Cakes

I can’t believe I haven’t shared my chocolate baked donut with you yet! These are amazing-if I do say so myself. The great parts of this recipe: easy to make, no frying required, donuts look perfect every time. Negatives: they aren’t fried, and you need a donut pan. But once you have a donut pan, you will find yourself using it all the time. Try muffin recipes in it for a fun twist on the original. I only have one donut pan and this recipe makes 18 so I needed to bake 3 rounds, but they bake quickly: 10 minutes each and then they just pop right out, so I never felt the need for more of these pans. I also have the mini donut pan and I really don’t recommend it. The donuts just don’t bake nicely, they come out funny looking and making minis is just a pain. I would stick to the regular size; it works fabulously. These donuts are light and fluffy in texture, but very chocolaty and rich in taste. They definitely need to be served with a tall glass of cold milk. These donuts get their minty flavor from peppermint chocolate sandwich cookies. The cookies are filled with crushed up peppermint candy and are insanely good! They are a seasonable item so get them while you can! I won’t tell you how many boxes I am hoarding right now, it’s embarrassing! If you can’t get the cookies, you can use regular chocolate sandwich cookies with a teaspoon of peppermint extract. Here’s my easy, dairy-free baked donut recipe!

Mint Chocolate Cookies and Cream Donuts {Recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
Donuts
  • ⅔ cup dutch process cocoa powder
  • ¾ cup hot water
  • 1 tsp. baking soda
  • ½ cup non-dairy sour cream (such as Tofutti Brand)
  • 1⅓ cup brown sugar
  • ¼ cup margarine
  • ¼ cup shortening
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 1 tsp. baking powder
  • ¾ tsp salt
  • ½ cup crushed peppermint chocolate sandwich cookies
Icing
  • 4 cups powdered sugar
  • ¼-1/2 cup cold water
  • green food coloring, optional
  • ½ cup crushed peppermint chocolate sandwich cookies
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Using baking spray grease a donut pan and set aside.
  3. In a medium sized bowl whisk the cocoa powder with the hot water until dissolved.
  4. Stir in the baking soda and sour cream and set aside.
  5. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the brown sugar with the margarine and shortening until light and fluffy.
  6. Add in the egg and vanilla and beat until combined.
  7. Add in the flour, baking powder, and salt and beat on low speed for a few seconds.
  8. Pour the cocoa mixture into the mixer and mix until smooth and combined.
  9. Stir in ½ cup crushed cookies (from about 4 cookies).
  10. Pipe the batter into the donut pan filling most of the way up.
  11. Bake for 10 minutes until the donuts spring back to the touch.
  12. Allow to cool before icing.
  13. Icing
  14. Pour the powdered sugar into a large bowl.
  15. Drop in a tiny bit of green food coloring.
  16. Slowly add the water and stir until smooth. Keep adding water a little at a time until desired consistency is reached.
  17. Dip the donuts in the icing, and top with crushed cookies. Alternatively, drizzle or spread the icing on top.

Chocolate Sandwich Cookies With Mint Chocolate Ganache {Video}

Football Chocolate Sandwich Cookie with Mint Chocolate Ganache

It’s time for the second biggest food holiday of the year; Superbowl Sunday!  I love coming up with fun desserts to celebrate the big game.  Last year I piped my regular whoopie pie batter into fun football shapes and made football whoopie pies.  This year I wanted to make a crispy chocolate sandwich cookie.  I used this recipe from Sweetapolita as my starting point at tweaked it to my version dairy-free.  The cookie has a rich, intense dark chocolate flavor with just the right amount of sweetness.  The dough is really easy to work with, it rolls out really nicely, cuts like a dream, and doesn’t spread at all in the oven.  This was exactly the cookie I was looking for.  Once the cookies were baked, they were just begging for a filling.  I thought about going with a simple vanilla cream filling reminiscent of an Oreo, but that was a little too similar to my whoopie pies so I went in the opposite direction.  I added to the chocolate decadence by making a non-dairy chocolate ganache filling.  To make the ganache dairy-free I used coconut milk in the place of heavy cream (similar to my salted caramel sauce) and it worked wonderfully.  The coconut flavor is not detectable, it just gives the ganache the perfect smooth and creamy texture.  The chocolate was delicious but needed a little something to cut through the intensity so I added a hint of mint extract and created a perfect dessert for any Superbowl party!

Here’s how I piped the laces onto the cookies to create the cute footballs, enjoy!


Chocolate Sandwich Cookies With Mint Chocolate Ganache
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
Chocolate Roll-Out Cookies
  • 1 cup vegetable shortening
  • 1 cup sugar
  • ½ cup brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 3 cups flour
  • ½+2 Tbs. dutch process cocoa powder
  • 1 tsp. salt
Mint Chocolate Ganache
  • ¾ cup full-fat coconut milk
  • 12 oz. (2 cups) semi-sweet chocolate chips
  • 2 tsp. corn syrup
  • ½ tsp. vanilla extract
  • ½ tsp, peppermint extract
Instructions
Chocolate Roll-Out Cookies
  1. Preheat oven to 350 degrees F.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat shortening and sugars until light and fluffy. Add in eggs and vanilla and mix until combined.
  3. Add in flour, cocoa, and salt, and mix on low speed until the dough comes together.
  4. Roll the dough out on parchment paper, cut out shapes, and remove excess dough.
  5. Bake at 350 degrees F for 8-10 minutes. Allow to cool before filling.
Mint Chocolate Ganache
  1. Prepare a double boiler: heat about 2 inches of water in a medium saucepan over low heat. Once the water is simmering, place a heatproof bowl over the pan. Make sure the bottom of the bowl is not touching the water.
  2. Place the coconut milk, chocolate, and corn syrup into the bowl and stir until melted, about 5 minutes. Remove from heat and stir in vanilla and mint extracts.
  3. Allow the ganache to cool for several hours until thickened and ready to spread. Once the ganache is thick, spread or pipe onto the bottom of one cookie and sandwich together with a second cookie.

 

My Favorite Chocolate Chip Cookie {recipe}

My favorite chocolate chip cookie recipe

My favorite dessert is definitely a freshly baked chocolate chip cookie.  When I don’t know what to bake for friends and family, I default to chocolate chip cookies.  When it’s cold and snowy outside, there is nothing more comforting and delicious than baking up a batch of my favorite treat.

Dairy Free Chocolate Chip Cookies

I have tried to turn many many recipes for these perfect treats from dairy to dairy free and most come out fine.  Replacing the butter in cookie recipes is not always so simple. Then one day I stumbled upon a recipe that called for a secret ingredient: vanilla pudding. I gave it a shot, replacing the butter for margarine, and now it’s my favorite recipe.  I even developed a Passover version that my family has dubbed “I can’t believe these are not chometz cookies”.

Non-Dairy Chocolate Chip CookiesThese cookies come out thick and soft in the center with crispy edges.  They don’t spread too thinly in the oven, and they freeze beautifully.  My favorite feature of this recipe is that there is no need to chill the dough before baking.  When I’m in the mood for these beauties, I mix up a batch, scoop them out, and after 9 minutes in the oven, they are ready to devour.  Here is my dairy free and printable recipe; enjoy!

My Favorite Chocolate Chip Cookie {recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • 1 cup (2 sticks) margarine
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 tsp, vanilla extract
  • 2 eggs
  • 2¼ cups flour
  • 1 package vanilla pudding mix
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 12 oz. semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a cookie sheet with parchment paper.
  3. In the bowl on an electric stand mixer fitted with the paddle attachment, beat the margarine with the sugars and vanilla extract until smooth.
  4. Add in the eggs, one at a time, and mix until combined.
  5. Mix in the flour, pudding mix, baking soda, and salt, and mix until combined.
  6. Add in the chocolate chips and mix just until combined, trying not to break up the chips.
  7. Using a 1½ Tbs. size cookie scoop or spoon, scoop cookie dough onto parchment lined cookie sheet and bake for 8-11 minutes until edges are lightly browned. Remove from oven and let cookies cool on baking sheet to firm up a bit. Enjoy!

Here are some more comfort foods for you to try!

Peanut Butter Chanukah Gelt Cookies

Peanut Butter Chanukah Gelt Cookies

I love these cookies.  They are a stroke of genius!  Too bad they were not my ingenious idea though.  I cannot take credit for them, the original  recipe comes from Miriam of Overtime Cook.  I have been making peanut butter blossom cookies (a peanut butter cookie rolled in sugar and topped with chocolate kisses or chips) for years.  But a few years ago Miriam decided to press a piece of Chanukah gelt into the cookie and life has never been the same!  I love this idea and was so bummed that I didn’t think of it first!  Since then, Chanie of Busy in Brooklyn made olive oil crinkle cookies sprayed with edible gold shimmer and topped with chocolate gelt, and again I was blown away.  Finally Miriam was back this year with a new version of her original: melt-in-your-mouth Chanukah cookies and I knew it was time for me to join the party.

Blue Sugar Peanut Butter Cookies

My twist on the original is pretty cute.  Instead of rolling the cookies in plain white sugar, I rolled them in two different colors or blue crystal sugar before pressing a delicious piece of gelt in each one.  I think this really gives them a festive vibe.  They would also look gorgeous rolled in gold or silver sugar or even clear crystal sugar.  I love that these can be made to match any party decor.  Thank you Miriam and Chanie for your inspiration!  Here is my non-dairy recipe adapted from Hershey’s.

Peanut Butter Chanukah Gelt Cookies
Author: 
Serves: 3½ dozen
 
Ingredients
  • ½ cup shortening
  • ¾ cup peanut butter
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 1 egg
  • 2 tbs. soy milk
  • 1 tsp. vanilla
  • 1½ cups flour
  • 1 tsp. baking soda
  • crystal sugar for rolling
  • 30-40 unwrapped large chocolate gelt
Instructions
  1. Preheat oven to 350 degrees F.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat shortening with the sugars until light and fluffy.
  3. Add in the egg and beat until combined.
  4. Add in the soy milk and vanilla and stir to combine.
  5. Add in the flour, and baking soda and mix until dough forms.
  6. Using a 2 tsp. size cookie scoop or regular spoon, scoop batter and roll into balls.
  7. Roll each ball in crystal sugar, place on parchment lined baking sheet and gently flatten slightly.
  8. Bake for 7-9 minutes until the edges are slightly browned and cookies is cracked.
  9. Allow to cool on baking sheet for 5 to 10 minutes before pressing each chocolate on to the cookies.
  10. Allow to cool completely, you may place cookies in the fridge or freezer for a few minutes to help the chocolate firm up.

Hot Chocolate Pudding Cake

Hot Chocolate Pudding Cake-Lil' Miss Cakes

I love hot chocolate cake. I’m not sure when this fad in restaurant desserts began but I’m sure it is here to stay. Almost every restaurant will offer some sort of delicious hot and gooey chocolate dessert and that is what I always order; even if I’m not hungry. I somehow manage to make room for this sweet and decadent delight.

Hot Chocolate Pudding Cake
I don’t often make this dessert at home, but whenever I do, I use a super simple recipe I adapted from Hershey’s Classic Recipe cookbook. Not only is it easy to make, but it is non-dairy and vegan! It’s baked in a plain old square pan. Once it comes out of the oven it can be spooned into any fancy serving dishes. No need to buy special ramekins or bakeware! This recipe could not be easier and it is so easy to dress up. Just add some fresh fruit, whipped cream, your favorite ice cream and you are sure to look like a pro. The hot chocolate pudding forms underneath the cake as the cake is baking, so just be sure to drizzle plenty of it over the top. Hot chocolate pudding cake is definitely one of the best things I have ever eaten. Treat yourself to some today!

Hot Chocolate Pudding Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • 1¼ cups sugar, divided
  • 1 cup flour
  • ½ cup cocoa, divided
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup soy milk
  • ⅓ cup coconut oil, melted
  • 2 tsp. vanilla extract
  • ½ cup brown sugar
  • 1¼ cups hot water
Instructions
  1. Heat oven to 350 degrees F.
  2. Stir together ¾ cup sugar, flour, ¼ cup cocoa, baking powder, and salt.
  3. Stir in the soy milk, coconut oil, and vanilla and mix until smooth.
  4. Pour batter into ungreased 8 or 9 inch square baking pan.
  5. Stir together the remaining ½ cup sugar, brown sugar, and remaining ¼ cup cocoa and sprinkle evenly over batter.
  6. Pour hot water over the whole top and do not stir.
  7. Bake for 25-30 minutes until the center is almost set.
  8. Allow to cool for at least 5 minutes before spooning into serving dishes. Be sure to spoon the hot chocolate pudding from the bottom of the pan.

Tips and Tricks:
*The recipe can be prepared ahead of time, just prepare up until adding the hot water. About 30 minutes before you are ready to serve, pour the hot water over the top and bake as directed.
*The cake can be made ahead of time and kept warm in a 200 degree F oven.

Spicy Chocolate Cookies

Spicy Chocolate CookiesI was flipping through my vast cookbook collection, looking for a new recipe to try.  I’m getting pretty bored with my usual lineup so it’s time to get creative.  I came across a recipe for chocolate cookies with a touch of cayenne pepper in The Doughmakers Cookbookby Bette Laplante and Diane Cuvelier.  Hmm, this should be an interesting new adventure! Charlie is ready for the adventure…here he is wearing his new winter hat:
Charlie's New HatThe recipe only calls for 1/4 tsp. of cayenne pepper which doesn’t seem like a lot in the grand scheme of things.  I baked a test cookie to see if I wanted to make any changes to the flavoring before I continued.  After the first bite I didn’t even taste the pepper.  I was about to add more pepper to the batter.  How can I call them spicy and not deliver a spicy cookie?!  Then I ate the rest of the cookie and there it was.  A subtle but detectable hint of heat in the back of my throat.  I’m glad I didn’t add more!
Spicy Chocolate Cookies and MilkAn ice cold glass of milk pairs well with these cookies.  It helps with the spiciness as well as the rich chocolate explosion.  Look how fudgy they come out.
Spicy Chewy Chocolate CookiesThese cookies are chewy, sweet, and chocolaty with a mild kick at the end.  They actually remind me of those red hots candies.  This recipe is also good for people on a diet because it is hard to eat a lot of them in one sitting!  Here is my altered recipe.  The original recipe called for butter, but I tweaked it so that it would be dairy free.

Spicy Chocolate Cookies
Serves: About 5 Dozen
 
Ingredients
  • ½ cup (1 stick) margarine, melted
  • 4 Tbs. vegetable shortening, melted
  • ⅔ cup cocoa powder
  • ¾ cup plus ⅓ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1½ tsp. baking soda
  • ¼ tsp. cayenne pepper
  • ¼ tsp. cinnamon
  • ¾ tsp. salt
  • ¾ cup semisweet chocolate chips
Instructions
  1. Preheat the oven to 350°F.
  2. Measure the cocoa powder and place into the bowl of an electric stand mixer.
  3. Melt the margarine and shortening and carefully pour into the cocoa powder.
  4. Using a paddle attachment with the mixer on low, mix the cocoa, margarine, and shortening until smooth.
  5. Add in ¾ cups of each granulated and brown sugars.
  6. Mix on low until incorporated.
  7. Add in the eggs and vanilla.
  8. Once the mixture is smooth, add in the flour, baking soda, cayenne pepper, cinnamon, and salt. Mix well.
  9. Stir in the chocolate chips.
  10. Form the dough into 1 inch balls and roll in the ⅓ cup sugar.
  11. Place the cookies on a parchment lined baking sheet and bake for 8-10 minutes until the tops are cracked. They will be soft, don't overbake!
  12. Let the cookies cool completely before transferring to a cooling rack or the cookies will break.

Chocolate Crinkle Cookies

Non-Dairy Chocolate Crinkle Cookies

When my friend Andrea needed a better recipe for chocolate crinkle cookies, she asked me for mine.  I was almost embarrassed to tell her that I had never made them before!  The recipe she has is great but it’s messy; the dough is too sticky and is hard to work with.  I asked her for the recipe so I could try it for myself.  The original recipe comes from Kosher by Design Short on Time cookbook.  The recipe is non-dairy and calls for oil instead of butter.  I realized that the oil is causing the cookie dough to be too sticky so I replaced the oil with vegetable shortening and was so happy that I did!  The dough was perfect, no need to refrigerate it before working with it.

naked chocolate crinkle cookies

I don’t like recipes that require “thinking ahead”…who has time?  This dough gets mixed together and it’s ready to go.  Using a cookie scoop, measure out the dough and roll it into a perfect ball.  Then roll it in granulated sugar.

chocolate crinkle dough in granulated sugar

Once it is completely coated, roll it in confectioners sugar.

chocolate crinkle in confectioners sugar

Shake off the excess sugar.

shake shake

It looks good enough to eat already!  Hold yourself back-it’s worth it.  Line the cookies up on a parchment lined cookie sheet and bake at 350°F for 8-10 minutes until they are cracked and puffy.

chocolate crinkle cookies fresh from the oven

Allow the cookies to cool for a few minutes on the cookie sheet; they are too soft to transfer to a cooling rack.  You can also slide the whole sheet of parchment paper onto a cooling rack.  Let them cool completely before sampling these gems.

cooling cookies

Rolling the dough in granulated sugar helps the confectioners sugar stick better and keeps it from melting, giving the cookie this great look.  The black and white contrast is gorgeous.

chocolate crinkle cookies all in a row

They look so perfect and professional and are so easy to make!  Pile them up and serve them to your friends and family.

stacked chocolate crinkle cookies

These cookies freeze really well.  I like to eat them straight from the ice box!

fudgy biteLook how fudgy they are.  Yum!  My son Charlie couldn’t get his tiny hands on a cookie, but he did get a hold of this cute ribbon…

Charlie playing with ribbonWill you try this recipe?  It’s non-dairy, easy and delicious!

Chocolate Crinkle Cookies
Serves: About 5 Dozen
 
Ingredients
  • ½ cup vegetable shortening
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 cup Dutch process cocoa powder
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¼ cup granulated sugar
  • ½ cup confectioners sugar
Instructions
  1. Preheat oven to 350°F.
  2. Line 2 cookie sheets with parchment paper or wax paper and set aside.
  3. In a medium size bowl sift the flour, cocoa, baking powder and salt together and set aside.
  4. In the bowl of an electric stand mixer with the paddle attachment, add the shortening and sugar and mix.
  5. Add the eggs in one at a time and beat until combined.
  6. Add in the vanilla.
  7. Carefully add in the dry ingredients and with the mixer on low speed, mix until combined.
  8. Prepare the sugars. Fill one small bowl with ¼ cup granualted sugar and another small bowl with ½ cup confectioners sugar.
  9. Using a small cookie scoop, scoop the dough and roll into 1 inch balls.
  10. Then roll each ball first in the granulated sugar and then in the confectioners sugar. Make sure to shake off any excess.
  11. Place the dough on the parchment lined cookie sheet and bake for 8-10 minutes until tops are cracked. Allow to cool completely before transferring.

Strawberries Dressed to the Nines

When the weather heats up, the last thing I want to do is heat up my oven and bake.  How do I satisfy my chocolate fix during the hot and humid New York summer?  Chocolate covered strawberries!  Just thinking about red, juicy strawberries enrobed in sweet, velvety chocolate makes my mouth water.

chocolate covered strawberries

I love using long stemmed strawberries but they are not always available.  These are just regular strawberries dipped in melted milk chocolate.  I melted the chocolate using the double boiler method.  If you have never done this, it’s simple!  Fill a pot with an inch or so of water and over low heat bring to a simmer.  Then place a heatproof bowl on top of the pot.  Make sure the bowl is not too small, it shouldn’t fall into the pot, you should be able to remove the bowl easily.  The steam that hits the bottom of the bowl will gently melt the chocolate.  Be careful because the bowl will get hot.  If you want to dress up the classic chocolate dipped strawberry, melt some white chocolate and drizzle it on top once the milk chocolate is set and dry.

White Chocolate Drizzle

Not so confident in your drizzling abilities?  Here is my new favorite idea.  Crush up some pretzels.  First dip the strawberry in chocolate and then immediately in the pretzels. These are ridiculously good!  The sweet and salty combination is divine.

Pretzel Covered Strawberries

If your strawberries are invited to a black tie event you might want to try these.  What is cuter than a strawberry in a tiny tuxedo?

Strawberry Tuxedos

These are a little more difficult to do.  The best strawberries to use are big and flat.  The bigger the better (and easier).  First dip the strawberries in melted white chocolate.

White Chocolate Covered Strawberries

They are delicious just like this!  They can also be drizzled with milk chocolate or dipped in crushed pretzels.  However, if you want them to wear tiny tuxedos, allow them to dry completely.  Then tilt the strawberry to one side and dip it in milk chocolate.  Then do the same for the other side.

Step TwoThe last step is to add the buttons and bow tie.  Fill a pastry bag fitted with a tiny round tip and fill with melted chocolate.  Pipe three buttons and two triangles for a bow tie.

All Dressed Up!

I bet you could use an edible food coloring marker to draw on the buttons and bow tie, but I haven’t tried it.  Let me know if you try it!

PS-What is your favorite no bake dessert?

Passover Chocolate Chip Cookies

I used to be terrified of Passover baking until I came across a flourless cookie recipe that blew my mind.  This recipe for Double Chocolate Nut Cookies saved Passover!  You may think I am being a little dramatic, but baking for Passover is tough!  A dessert that is “good enough for Passover” is just not good enough for me.  I pride myself on serving up delicious desserts at all times, no exceptions, no excuses.  I am currently on a mission to develop at least one delicious treat every Passover.  I am excited to share my recipe for chocolate chip cookies with you!

Passover Chocolate Chip Cookies

I developed this recipe one night and was eager to test it out.  I took out my new pink Kitchenaid and mixed up a batch of dough.

Passover Chocolate Chip Cookie Dough

The cookie dough looked perfect, just like regular cookie dough, so I put them in the oven.

Cookies fresh from the oven

They came out of the oven looking great.  Yes, that is a matzoh oven mitt.  It’s not Passover until I pull out my matzoh oven mitt!  Now the final test; how did they taste.  Delicious!  If I hadn’t baked these with my own two hands, I would not have believed they are Kosher for Passover!

cookies in the center of the seder plateThe secret ingredient in these cookies is vanilla pudding mix.  It gives the cookies a great texture and flavor.  Every Seder (traditional Passover meal) should end with these cookies.

Passover Chocolate Chip Cookies

These cookies are great because they are Kosher for Passover and non-dairy.  Happy Passover from my little slugger!

my little sluggerP.S. What are you baking for the holiday?

Passover Chocolate Chip Cookies
Serves: About 3 Dozen
 
Ingredients
  • 1 cup margarine
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 1 cup matzoh cake meal
  • ¼ cup potato starch
  • 1 pkg. vanilla pudding mix (instant or regular)
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 1 tsp. vanilla
  • 2 cups semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the margarine, brown sugar and sugar.
  3. Add the eggs one at a time and mix until combined.
  4. With the mixer on low speed add in the matzoh cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined.
  5. Add in the vanilla and chocolate chips.
  6. Using a 1½ Tbs. size cookie scoop, drop the dough onto a parchment lined baking sheet and bake for 10-12 minutes until the edges are slightly brown for a soft and chewy cookie. Bake 12-15 minutes for a crispy and crunchy cookie.
  7. Happy Passover!