I love experimenting. One of my children has developed a Gluten intolerance so I have been adjusting recipes. This one I divide in half before doing the flour so she can enjoy them too. You can also make a full batch Gluten Free.
1 cube Butter (yes real butter)
16 oz Natural Peanut Butter
2 Cups Brown Sugar
1 T Real Vanilla
1 tsp Sea Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 cups All Purpose Flour or Bob’s Red Mill 1 to 1 Baking Flour
2 cup Chocolate Chips
Preheat oven to 350. Cream together butter, peanut butter, brown sugar, and vanilla. Stir in eggs, salt, baking powder, and baking soda. Stir in flour.
Stir in chocolate chips. Line pan with parchment paper. Scoop on to parchment paper. Flatten with fork or the bottom of a cup. Bake for 8-10.
This recipe is a spin off of my Cherry Cordial Bars. It was created for my daughter and friends who are gluten intolerant and have Celiac Disease. It is best served with a spoon rather than cut into bars.
12 oz Semi Sweet Chocolate Chips
1 cup Unsalted Butter
3/4 cup Truvia for Baking
3/4 cup Pure Cane Sugar
1/2 tsp Sea Salt
1 T Pure Vanilla
6 Large Eggs
1 cup Unsweetened Cocoa Powder
8 oz Softened Cream Cheese
1 Large Egg
1/4 cup Pure Cane Sugar
21 oz can of Pie Filling (Cherry, Strawberry, Blackberry, or Raspberry)
Preheat oven to 375 degrees.
In a microwave safe bowl melt chocolate chips and butter on half power for 3 minutes. Remove from microwave and stir until completely smooth. Return to microwave for 30-60 seconds on half power if there are still chucks of chocolate chips and stir until smooth.
Stir in sugars, salt, and vanilla.
Whisk together the eggs. Add beaten eggs and cocoa powder and mix util well combined.
In a separate bowl combine the following filling ingredients: egg, sugar, and cream cheese. Stir until well combined. Spoon half the cake batter into the bottom of a greased pan. (9×9 for thicker or 9×13 for thinner) Gently pour cheese mixture over cake. Gently spoon pie filling over cream cheese filling. Cover with remaining cake batter.
Bake for 25-35 minutes until top is completely cooked. It can be eaten warm or cold. Refrigerate once cool if you are not going to eat warm.
I love chocolate! Dark Chocolate, Semi-Semi Chocolate, Milk Chocolate, Brewed Chocolate aka Choffy, and White Chocolate. (Yes, I know it’s not REALLY Chocolate) I also really like Mint Chocolate which is where Peppermint Bark fits in. The funny thing about it is that I only think about Peppermint Bark at Christmas because that is when you can get Candy Canes.
14 oz Hershey’s Special Dark
12 oz Dark Chocolate Chips
8 to 12 drops doTerra Peppermint Essential Oil
24 oz White Chocolate Chips
1 1/2 cups Crushed Candy Canes (I use my food processor or blender)
Lay out a large piece of aluminium foil on a large sheet pan or 2 cookie sheets. In a microwave safe glass or ceramic bowl melt the dark chocolate on half power in the microwave melt the dark chocolate for 2 minutes and stir. Return to the microwave on half power for 1 minute and stir. Repeat until smooth. Stir in peppermint essential oil. (12 drops for a very strong flavor. I usually do 10 drops.)
Spread evenly on to the aluminium foil. Place in the
In a microwave safe glass or ceramic bowl melt the dark chocolate on half power in the microwave melt the white chocolate for 2 minutes and stir. Return to the microwave on half power for 1 minute and stir. Repeat until smooth. Stir in 3/4 cup of peppermint candy cane pieces.
Carefully drizzly over the chocolate layer as evenly as possible and smooth out evenly. Sprinkle remaining peppermint candy cane pieces over the white chocolate evenly.
Allow to harden completely before breaking up in to pieces.
This is a fun party snack. We like to eat it with vanilla wafers, graham crackers, and ginger snaps.
8 oz Mascarpone Cheese
8 oz Cream Cheese
1 T Honey
20-25 drops doTerra Wild Orange Essential Oil
6 oz Mini Chocolate Chips
Mix mascarpone cheese, cream cheese, and honey until smooth. Add in wild orange essential oil. Fold in chocolate chips. Form into a ball and cover with plastic wrap. Refrigerate for 12 – 24 hours before serving.
I have always enjoyed Pumpkin Chocolate Chip Cookies. These are so simple to stir up that anyone can do it.
13 oz of Pumpkin Puree
2 drops doTerra Cinnamon Bark
1 drops doTerra Clove
1 Box Spice Cake Mix
12 oz Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees. Stir together Pumpkin Puree and Eggs. Add in Cinnamon Bark and Clove Essential Oils. Stir in cake mix. Stir in chocolate chips. Scoop cookies on to a cookie sheet lined with parchment paper. Bake for 10 – 15 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.
These cookies are crispy and chewy. They make a large batch of 6 – 9 dozen depending on the size ball you make. I use a 2 tablespoon scoop.
1 cup Butter Flavored Shortening
1 cup Unsalted Butter (softened)
1 – 3.56 oz Box of White Chocolate Pudding
2 cup Brown Sugar
2 cup Granulated Sugar
1 T Vanilla
1 T Salt
1 T Baking Soda
1 T Baking Powder
5 cups Flour
12 oz White Chocolate Chips
12 oz Milk Chocolate Chips
12 oz Dark Chocolate Chips
Preheat oven to 350 degrees. Cream together shortening, butter, pudding, and sugars. Stir in vanilla, and eggs. Stir in salt, baking soda, and baking powder. Stir in flour. Stir in chocolate chips. Form in to balls and bake for 10-12 minutes.
I was introduced to Nanaimo Bars by Joseph’s Family. They quickly became one of my favorite desserts. Over the years I have used their family recipe, but after going to Canada, I knew I had some playing around to do. The filling in the Bun King Bakery Nanimo Bars were more creamy and fluffy and the chocolate top was smooth. We like adding essential oils to the filling as well.
3/4 cup Unsalted Butter
7 T Cocoa Powder
1 3/4 cups Graham Cracker Crumbs
1 cup Desiccated Coconut
1/2 cup Finely Chopped Nuts
In a mixing bowl combined graham cracker crumbs, coconut, and nuts. In a separate small bowl, beat the egg and set aside. In a double boiler melt butter, sugar, and cocoa powder over medium heat. Stir in egg slowly and continue cooking until thick. Pour hot mixture over the dry mixture. Press mixture into a grease 9X13 pan.
3/4 cup Unsalted Butter
1/3 cup Custard Powder
6 T Heavy Whipping Cream
2 1/2 cups Powdered Sugar
In a mixing bowl whip together butter, custard powder, and whipping cream for 3 minutes until fluffy. Whip in powdered sugar 1/2 cup at a time. Spread over crust and refrigerate for 30 minutes.
8 oz of Semi-Sweet Chocolate
1/2 cup Heavy Whipping Cream
In a double boiler melt chocolate and cream together. Remove pans from refrigerator and pour chocolate over the filling and return to the refrigerator for an additional 30 minutes. Cut in to 24 to 36 pieces. Store in an air tight container in the refrigerator.
Orange – Add 10 drops of doTerra Wild Orange Essential Oil
Mint – Add 4 drops of doTerra Spearmint + 4 drops doTerra Peppermint Essential Oil
Peppermint Add 6 to 8 drops Peppermint doTerra Essential Oil
Spearmint – Add 6 to 8 drops doTerra Peppermint Essential Oil
Lemon – Add 10 drops of doTerra Lemon Essential Oil
Lime – Add 10 drops of doTerra Lime Essential Oil
Tangerine – Add 10 drops of doTerra Tangerine Essential Oil
Lemon Lime – Add 5 drops Lemon and 5 drops Lime doTerra Essential Oil