Browsing Tag

chocolate

Eats

Grasshopper Mint Cookies

Grasshopper Mint Cookies sweetlemonmade.com

These grasshopper mint cookies are chocolatey, minty, soft and chewy, and taste just like a Girl Scout thin mint. Have I caught your attention yet?!? I hear thin mint and I’m sold! 😀 And the other great thing about these cookies are that they are cake cookies which means they are super soft.

It’s Girl Scout season now but, once it ends and you get a craving for those thin mints, you won’t have to wait until the next year! Just whip up a batch of these in the meantime to satisfy your craving.

The one thing that is a bit tedious with this recipe is having to unwrap each mint. If they sold them in bulk without wrappers. It would make things so much easier but it’s worth it for the flavor it adds to the cookies and the presentation. I’m all about presentation!

Thin Mints sweetlemonmade.com

Be sure to pin this recipe to your Pinterest board to have on hand. Your family, friends, and coworkers will love you if you make them a batch when they are craving or can’t get their hands on some Girl Scout cookies!

Grasshopper Mint Cookies
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Ingredients
  1. COOKIES
  2. 1 box Devil's Food Cake
  3. 2 eggs
  4. 1/2 cup unsalted butter, melted
  5. 1 teaspoon vanilla extract
  6. 2 tablespoons light brown sugar
  7. FROSTING
  8. 3/4 cup unsalted butter, softened
  9. 1 1/2 teaspoons peppermint extract
  10. 2-3 cups powdered sugar
  11. green food dye
  12. Milk, if needed
  13. CHOCOLATE GLAZE
  14. 1 1/2 cups chocolate chips
  15. 4 tablespoons butter
  16. Andes Mints, roughly chopped for garnish
Instructions
  1. Chill dough for 30 minutes (I prefer to but not a must).
  2. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  3. Melt butter and let cool so that you don't cook your eggs when mixing together.
  4. Combine cake mix, eggs, cooled melted butter, vanilla and sugar. *Note: the batter will be stiff, so don't be worried.
  5. Make dough balls a little larger than a tablespoon and place on cookie sheets to bake.
  6. Bake for 8-9 minutes and let cool on cooling racks.
  7. While the cookies are baking, unwrap Andes mints and roughly chop them.
  8. TO MAKE THE MINT FROSTING: Beat butter for 2 minutes. Add peppermint extract and slowly add in the powdered sugar until you reach your desired consistency. Add 1-2 tablespoons milk if it gets too thick. Add green dye for color (I used about 8-9 drops).
  9. FOR THE CHOCOLATE GLAZE: Melt chocolate chips and butter together in a microwave proof bowl. Microwave for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
  10. Pipe on frosting, flatten frosting and make a slight indent in the middle with a knife or off set spatula if needed for the chocolate glaze, spoon on your glaze, and top with Andes mints.
Sweet Lemon Made http://sweetlemonmade.com/
Grasshopper Cookies sweetlemonmade.com

Eats

Chocolate Chip Pumpkin Mini Loaves

Pumpkin Bread

Let the fall baking commence! You can’t celebrate fall without some pumpkin in your life! Am I right? These chocolate chip pumpkin mini loaves have all the flavors you love about fall combined into each little mini loaf—pumpkin, mini chocolate chips, pecans, and bursts of cinnamon and nutmeg. And with the addition of applesauce in this recipe these little loaves are super moist.

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As I thought about making pumpkin bread, I remember that I had bought this mini loaf pan and couldn’t resist not using it. I love anything mini so, naturally I knew I had to use this new pan of mine! Because mini foods = happiness! 🙂 Does mini food make anyone else’s heart flutter with happiness? I love how these mini loaves are easily shareable with family, friends, and coworkers. And they also make great holiday treats to pack up individually.

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The best part of this recipe is that it is easy and simple. All you need is 2 bowls, a hand mixer, a mini loaf pan, and an oven. I hope I just made your holiday baking one step easier with this simple and delicious recipe.

Chocolate Chip Pumpkin Mini Loaves
Yields 18
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Ingredients
  1. 3 1/2 cups all-purpose flour
  2. 2 teaspoon baking soda
  3. 1 tablespoon cinnamon
  4. 1/4 teaspoon nutmeg
  5. 1 tsp pumpkin spice
  6. 1 teaspoon salt
  7. 2 cups Libby's pure pumpkin (NOT pumpkin pie filling)
  8. 2 cups granulated sugar
  9. 1/2 cup oil
  10. 1/2 cup applesauce
  11. 4 eggs
  12. 1 teaspoon vanilla extract
  13. 1/2 cup water
  14. 1 cup mini chocolate chips
  15. 1 cup chopped pecans or nut of choice (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease your mini loaf pan and set aside.
  3. In a large bowl combine pumpkin, oil, applesauce, sugar, eggs, vanilla, and water. Using a hand mixer, mix until combined.
  4. In a separate bowl combine and whisk together the flour, baking soda, cinnamon, nutmeg, pumpkin spice and salt.
  5. Add dry ingredients to wet ingredients and mix until combined.
  6. Add mini chocolate chips and nuts and mix by hand with a spatula.
  7. Scoop batter into pan and fill each just under 3/4 of the way full.
  8. Bake for 20 minutes or until toothpick comes out clean when inserted into middle.
  9. Let cool in pan for 5-7 minutes before transferring to cooling rack.
  10. ENJOY!
Sweet Lemon Made http://sweetlemonmade.com/

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Eats

S’mores Pizza

Smores Pizza sweetlemonmade.com

Summer has been awesome. Campfires, sunscreen and treats everyday. I mean, right? You’re eating treats everyday too, no? I don’t know if you’ve heard, but I love s’mores. And this summer has got me hooked—like addicted. I need s’mores like a pregnant lady needs pickles and ice cream. My new found love affair poses a few logistical concerns as you can imagine. I want s’mores way more often than is feasible to build a campfire. However, late one night when the campfire cravings came a knocking, in a stroke of genius I decided to fire up the gas stove in the kitchen to toast my mallow. And IT. Was. Perfect. It’s now become a nightly routine. All you need is a fork to roast the marshmallows gently over that smokin’ blue flame. Once golden and sizzling grab your graham crackers topped with chocolate and squish that s’more into a melty, delicious summer treat. And the best part is you don’t have to wash your hair six times to get the campfire smell out!

Roasted Marshmallow sweetlemonmade.com

As my love (read: addiction) for s’mores continued to blossom I needed to find a way to share it with the masses (aka my family). I needed a way to get a lot of bang for my s’mores buck if you know what I mean. And I remembered having an out-of-this-world s’more pizza in NYC. If I could have flown one in that night, I would have. I think Google is working on an algorithm for telepathic pizza delivery, but apparently there are still a few kinks to work out. So I was forced to go old-school and search “s’mores pizza recipe” on the interwebs. After skimming options, I stumbled upon this great recipe with a homemade graham cracker crust and gooey mallow middle. Insert heart eye emoji. If you’re looking to feed a crowd a campfire classic or just want a flame-less alternative to feed your summer s’mores addiction look no further! This pizza is great hot and gooey, but is also tasty at room temperature. And if you eat it the morning after, go ahead and call it a “breakfast pizza.” That’s a thing, right? It is in my house.

smores ingredients sweetlemonmade.com

S'mores Pizza
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Ingredients
  1. 1 1/2 cups Graham cracker crumbs (about 12)
  2. 1/2 cup all purpose flour
  3. 1/4 cup butter, melted
  4. 1/4 cup light brown sugar
  5. 1 egg
  6. 2 teaspoons vanilla extract
  7. 1/2 teaspoon baking soda
For the topping
  1. 7 oz. jar Marshmallow cream
  2. 8 Hershey's bar
  3. 1 1/2 cups mini marshmallows
  4. 3-4 Graham crackers
Instructions
  1. Preheat oven to 350 degrees F.
  2. For the crust, crush up graham crackers by hand using a ziploc gallon bag and a rolling pin or with a food processor. Melt butter and mix with sugar.
  3. Mix in egg and vanilla.
  4. In a separate bowl combine the dry ingredients--flour, salt, and baking soda then combine and mix with the butter and sugar. Mixture will be slightly crumbly.
  5. Press the mixture evenly into a greased 12 inch pizza pan.
  6. Break up 6 Hershey's bars and spread even on top of graham cracker crust.
  7. Scoop out marshmallow cream and dollop on top of chocolate using 2 spoons, then gently spread making sure not to get too close to the edge. Otherwise it will melt over the sides when baking.
  8. Bake for 18 minutes.
  9. While the crust is baking, break up 2 remaining chocolate bars into small pieces, 2 graham crackers into small pieces, and crush remaining 1-2 graham crackers into crumbs.
  10. After 18 minutes remove from oven and turn on the broiler.
  11. Top pizza with mini marshmallows, chocolate, graham cracker pieces and crumbs.
  12. Place back into oven and broil for about 1 minute to toast.
  13. Cut and serve.
Sweet Lemon Made http://sweetlemonmade.com/

Eats

S’mores Cookies

S'mores Cookies sweetlemonmade.com

The recipe for these s’mores cookie call for marshmallow bits, you know those mini marshmallows that you only got in hot chocolate packets. Did you know they sell a whole container of them? Where were these when I was a child?!? My parents would have loved to have been able to buy these for me because  I would always open up a second packet just to steal the marshmallows out of it and make some other unlucky person, usually my Dad drink the other packet without marshmallows.

When you can’t have a campfire s’more you can always make these soft and chewy s’mores cookies that have everything you love about a s’more with it’s combination of sweet graham crackers, creamy melted chocolate, and toasted marshmallows. Like a touch of cinnamon flavor, use the cinnamon flavored graham crackers or if you want the taste of a traditional s’more use the original graham crackers. These darn cookies are so good! It’s like having two desserts in one—a cookie and a s’more!

S'mores Cookie Dough sweetlemonmade.com

 
S'mores Cookies sweetlemonmade.com

 

S'mores Cookie Recipe
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Ingredients
  1. 1/2 cup unsalted butter, softened
  2. 1/2 cup granulated sugar
  3. 1/4 cup brown sugar
  4. 1 egg
  5. 1 teaspoon vanilla extract
  6. 1 1/3 cups all purpose flour
  7. 3/4 cup regular or cinnamon graham cracker crumbs (about 7 full graham cracker sheets)
  8. 1 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 1 cup mini or regular chocolate chips
  11. 1 cup Jet Puffed Mallow Bits
Instructions
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
  3. Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs.
  4. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt.
  5. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate chips and marshmallow bits and stir to combine. Scoop dough using a mini cookie dough scoop and place onto the prepared cookie sheet.
  6. Bake at 350 degrees F for 10-12 minutes or until edges are a light golden brown.
Sweet Lemon Made http://sweetlemonmade.com/

S'mores Cookie Recipes sweetlemonmade.com
Recipe adapted from Kevin and Amanda Blog

Eats

Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars sweetlemonmade.com

These chocolate peanut butter bars are chewy, peanut buttery and chocolatey. I don’t know about you but, every time I eat one of these chocolate peanut butter bars it takes me back to elementary school when we would get them as a dessert with our school lunch…it was then that I fell in love with these chocolate peanut butter bars! I wonder, do they even serve these anymore? If not, kids these days don’t know what they are missing out on (poor kids).

These oh so delicious peanut butter bars are one of those treats that people just can’t get enough of–I think most people would agree with me when I say that you just can’t eat one. 🙂 Here’s some proof of that. I recently gave some to a friend and when I told him that I forgot to tell him to put any leftovers in the fridge, his response was “…I didn’t have any leftover, they were so good–I ate all 6 of them!”, my other friend’s husband and daughter told her she wasn’t allowed near the box of them because they wanted the rest to themselves (haha!), and the comment that made me laugh was from another friend and he said “…these are good and you know you can trust my statement coming from a guy that looks like he likes to eat (haha!)” When your friends are saying comments like these, you know they love them!

This recipe is spot on and taste as good as “the lunch ladies” peanut butter bars. This recipe is so easy to make and the best part is, it makes an entire cookie sheet! It’s a good thing because you may just want to share some and devour the rest!

Peanut Butter Bar Crust sweetlemonmade.com
Peanut Butter Bar Frosting sweetlemonmade.com
Peanut Butter Bar Assembly sweetlemonmade.com
Peanut Butter Bars Presentation sweetlemonmade.com

Chocolate Peanut Butter Bars
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For the crust
  1. 1 cup unsalted butter, room temp
  2. 1 cup granulated sugar
  3. 1 cup brown sugar, firmly packed
  4. 1 teaspoon vanilla extract
  5. 2 large eggs
  6. 1 cup peanut butter + about 1 and 1/2 cups to spread on top of crust
  7. 2 cups rolled oats
  8. 2 cups all-purpose flour
  9. 1 teaspoon baking soda
  10. 1 teaspoon salt
For the frosting
  1. 1 lb. powdered sugar
  2. 3/4 cup butter, room temp
  3. 1 and 1/2 teaspoons vanilla extract
  4. 5 oz. evaporated milk
  5. 4 tablespoons cocoa powder
For the crust
  1. Prepare and grease a standard size cookie sheet with sides and set aside. Tip: use the wrappers from the butter to grease the pan.
  2. Cream together the butter and the sugars for 3-5 minutes until light and fluffy.
  3. Add vanilla, eggs, and peanut butter. Mix until combined.
  4. Add rolled oats, flour, baking soda, and salt. Mix until well combined.
  5. Spread mixture onto the cookie sheet evenly and bake at 350 degrees F for 15 minutes. The crust may come out really puffed up and soft but, it will continue to bake and it will fall as it cools. Be careful to not over bake.
  6. Once the crust is completely cooled, spread about 1 and 1/2 cups or as much as you need to cover the whole top of the crust. Pop it into the fridge while you make the frosting.
For the frosting
  1. Combine all ingredients into a bowl and mix until well incorporated and fluffy.
  2. Take the crust out of the fridge and spread the chocolate frosting all over.
  3. Place back into the fridge and let it set for 15- 20 minutes or overnight and then cut and enjoy!
Sweet Lemon Made http://sweetlemonmade.com/

Peanut Butter Bars Recipe sweetlemonmade.com