Gluten Free Chewy Oatmeal Cookies

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The weather has a crispness to it and that can only mean one thing… Fall is here! Sure this Autumn weather tricks us with cold mornings, warmer afternoons and cooler evenings but it is my favorite time of year, and it is actually quite beautiful despite the all the trickery. The leaves have started to change color and are softly floating to the ground. The days are shorter, the nights are longer and suddenly a warm blanket and a good book sounds incredibly inviting. With all these changes I long for meals with subsistence, something that will stick to your bones, like a hot bowl of chili, homemade macaroni and cheese or even a cup of hot chocolate or hot tea.

In my longing for hearty meals I have come up with a wonderful recipe for Gluten Free Oatmeal Cookies. These are the perfect soft, chewy and sweet snack that a fall day, much like today, calls for.

I hope you enjoy this recipe, it gets rave reviews every time I make it. Gluten eaters can’t tell the difference, and I bet you won’t be able to either.

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Gluten Free Oatmeal Cookies:

You will need:

1 sticks of butter softened

1 cup of coconut oil room temp

1 cup granulated sugar

1 cup of packed brown sugar

3 eggs

1 oz. Milk

2 tsp. pure vanilla extract

1.5 cups Gluten Free All Purpose flour blend

1 tsp. baking soda

1 tsp. salt

1 Tbsp. cinnamon

1 tsp. ginger

1 tsp. nutmeg

1 tsp. allspice

pinch of ground cloves

4 cups Old Fashion Oats

1 cup Cocoa Mill Bittersweet Chocolate Chunks   or raisins.

 

Directions:

Preheat oven to 375 degrees

Mix butter, coconut oil and sugars until well blended. Add the eggs, milk and vanilla, mix again. Add flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves, blend well. Add the oatmeal and mix until all the ingredients are properly incorporated. Add cocoa mill’s bittersweet chocolate chunks or the raisins, mix until well blended.

On a greased cookie sheet place 12, 2.5 inch rounds of cookie dough and bake for 10-12 minutes. This recipe makes about 24 cookies , minus a couple bites of cookie dough. Let cool on a wire rack and enjoy!

 

 

Cool Summer Treats

popsicle line

Summer is in full swing and full heat. While hanging out with the kiddos we’ve experimented with making our own popsicles,  this was so exciting and fun, at first but now the newness has worn off. It was so cool to choose 3 different juice flavors or even make a smoothie and freezing it overnight for a much anticipated awesome and unique flavored popsicles, concocted by the youngsters.

watermelon-fruit-popsicles

Now that they are tired of these cool fruit flavored popsicles I am looking to fudgesicles. I don’t want to buy them from the store mainly because I cannot pronounce most of the ingredients and I didn’t want to just buy box pudding for the same reason. I am that weird mom that will not buy anything unless I can clearly pronounce and recognize the ingredients. So with that being said here I am writing this blog on how to make fudgesicles from scratch.

And here we go……

Ingredients:

2 cups of whole milk

1 cup of dark chocolate chunks

2 Tablespoons of sugar

2 Tablespoons Cocoa Powder

Directions:

  1. Heat the whole milk in a saucepan over medium heat. Do not boil, just heat until the milk is steamy.
  2. Turn off the burner but leave saucepan in place. Add Cocoa & Sugar whisk together until completely blended.
  3. Pour chocolate chunks into a bowl.
  4. Pour Cocoa/Milk mixture over chocolate chunks. Stir until completely melted and well blended.
  5. Clean edges of the bowl with a spatula and let the chocolate mixture stand for 5 minutes.
  6. Pour into popsicle molds, place popsicle sticks in each compartment. Wait until fudgesicle is completely frozen.

We make our popsicles before bed and let them freeze overnight so the kiddos aren’t left waiting all day…. but 5-7 hours should do the trick too.

I hope this treat is as cool and pleasing to you as it was for my family.

fudgescil

Enjoy!

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Harvest Beans

The day was cooler and I was really craving something comforting and filling for dinner. I had never made this recipe before but I thought I would wing it and see what happened. Turns out it was pretty good and I have made it several times since. These Harvest Beans are full flavored BBQ enhanced bean, the peppers, onions and dark chocolate give it nice complexity that leaves your palate wanting another taste. I hope you enjoy this recipe as the leaves change and a crispness enters the air.

leaves

Harvest Beans:

What you will need:

beef

1 15.5 oz Great Northern Bean

1 15.5 oz  Pinto Bean

1 15.5 oz  Black Bean

1 15.5 oz Kidney Bean

2 tsp. Onion Powder

3 tsp. Ginger

1 tsp. Chili Powder

2 tsp. Garlic Powder

1 tsp. Pepper

1 1/2 tsp. Salt

1/2 tsp. Paprika

4 slices of Ham (hand chopped)

1 1/2 pounds Ground Beef

1 Green Pepper

1 Orange Pepper

1 Medium Onion

5 tsp. Truvia

1/4 cup Molasses

1/4 cup BBQ sauce

1/4 cup Ketchup

1 Tbsp. Honey

1.5 oz Dark Chocolate

chocolate shavings

How to make it:

Pre-heat the oven 250 degrees.

In a sauce pan melt the dark chocolate over low heat, stirring constantly. After melted add the BBQ sauce, Ketchup, Honey, Truvia and the Spices. Stir until completely combined into a rich sauce. Set aside.

In a large baking dish place the beans and pour all the sauce over it set to the side and let the beans soak up the flavor for about 30 minutes.

Meanwhile chop the onion and peppers place in a skillet along with ground beef. Brown the beef until almost all the pink is gone, the onions are translucent and the peppers are soft and easy to cut. (You may want to begin cooking the onions and peppers 5 minutes or more before adding the beef.) Once done drain the grease and add the meat (ham and beef) and onions and peppers to the baking dish . Stir all ingredients until thoroughly coated.

Cover with aluminum foil and bake for 2.5 to 3 hours.

beans2

Enjoy!

Easy Holiday Bites

Quick & Easy Holiday Bites

This is a super quick and easy recipe that has been adapted from Adrienne. In about 15 to 20 minutes you can have a fantastic yet easy, easy, easy, party treat.

03 part bite

 

 

With the help of a set of fun shaped ice cube trays or candy molds, a simple recipe like chocolate bark looks so much more festive.

What you will need:

2 fun shaped ice cube trays:

1/2 pound of Cocoa Mill White Chocolate to melt

½ tbsp. of butter

8 Cocoa Mill Dark Chocolate Toffee

1 oz. Dried Cranberries

toffee_17503cranberries

white choco chunks

 

 

 

 

 

 

 

Chop the Dark Chocolate Toffee and mix with the Dried Cranberries, set aside.

Over medium heat in a saucepan melt the butter and white chocolate. Stir constantly until silky smooth, DO NOT OVERHEAT!

 

You can spoon your melted chocolate into the ice cube sections, filling almost ½ to ¾ full. Your toppings need to have room to stick on top of the chocolate.

 

Place your toppings on top of the white chocolate, press them in just a little, to make sure that everything sticks.

If you’d rather mix it altogether first and then spoon it all into the cube spaces, go for it, either way will work!

Now, just cool your bark until it’s solid.

03party bites

Tap the chocolates out of the trays, serve on a pretty plate & enjoy!

 

03parties bites

 

Strawberry Christmas Tree

 Strawberry Christmas Tree

 

This is a wonderful and creative idea for Holiday Parties. It sure beats a vegetable tray and dip.

This ingenious idea was shared by Can’t Stop Making Things and I am happy to share it with you too! Of course it has been adapted to use Cocoa Mill Chocolates but that will make it that much better 🙂

01strwberry tree

 

So here it is, so simple, so easy and very impressive….

What you’ll need:

You can use either a Styrofoam tree or a Papier-mâché tree, it only needs to be about 13”, can be smaller too.

You’ll need an 8” inch round cardboard cake round and a doily to disguise to cardboard round.

3 – 4 pounds of strawberries

berries

4 oz. Cocoa Mill Dark Chocolate

chocolate shavings

1 Tbsp. butter

Waxed Paper and Tape

01papertree

 

Cover the tree with waxed paper, tuck the waxed paper ends under and secure with tape.

 

In a double boiler begin to melt the chocolate and butter slowly until it is liquid like and smooth. Place some chocolate under the doily and secure it to the cardboard cake round, let set.

Coat the bottom of the tree with chocolate and place on the doily 8” cardboard round, let cool and set again.

Separate the strawberries by size and remove the leaves. Dip the largest end of the strawberry in the melted chocolate and press into the bottom of the tree. Cover the whole bottom of the tree with dipped strawberries; continue up using the largest ones first and saving the smaller ones for the top.

01strwberry

Place a strawberry on top of the tree to finish this beautiful edible creation. (You can always add other fruits too if you like!)

01strwberry variation

 

Voila, you are done!

Easy Fun Fall Treats: Chocolate Turkeys

 

Fun Fall Treats:

Chocolate Dipped Turkey Pretzels

 


turkey pretzel

I love the idea of making Holiday crafts with my kids, but the truth is I rarely have time. When I do I need something fairly easy and straight forward so that everyone can have fun while creating the craft. Here is a cute Thanksgiving food craft that is easy and will be fun for the whole family!

Thanksgiving Turkeys

1 cup Cocoa Mill bittersweet chocolate chunks
1 1/2 Tbsp. vegetable oil
12 Oreo cookies
36 small pretzels
24 candy eyeballs
12 pieces candy corn

Parchment paper (for drying)

turkey pretzelsturkey oreoturkey ccorn

 

 

 

chocolate shavings

Directions:

  1. Melt 1/3 cup bittersweet chocolate chunks and ½ Tbsp. vegetable oil 30 seconds in a small microwave-safe bowl. Remove and stir. Continue cooking in 30-second increments until chips are melted.
  2. Assemble cookies using chocolate like glue; spread on back of Oreo and attach 3 pretzels in a fan pattern to look like feathers.
  3. Let the turkey dry allowing the chocolate to cool and bond the pretzel and Oreo together.
  4. Heat the remaining chocolate and vegetable oil in 30 second increments (stirring each time) until chocolate is melted. Once chocolate is smoothly melted dip the turkey full in the chocolate using a kitchen fork and allow excess chocolate to fall back in the melted chocolate bowl. Coat all turkeys and place on parchment paper to cool and dry.
  5. Dip backs of eyeballs and candy corn in chocolate and stick to the front of the “turkey” to make a face.
  6. Place finished turkeys on a plate and cool in refrigerator 1 hour to allow chocolate to set.

Yields: 12 cookies

 

If that is too much work you could always just dip the pretzels and decorate them with fall colored sprinkles 🙂

turkey easy prtzl

Bird’s Nest Cookies

easter basket

Every holiday Cocoa Mill Chocolate Shop is bustling as we hurry to make the appropriate seasonal chocolates that so many people have come to incorporate into their holiday traditions. This Spring we are busy making custom Easter baskets filled with Peanut Butter or Coconut Eggs, Chocolate Bunnies and many more fabulous confections. The smell of melting chocolate never gets old; it is howeegg2 (3)ver our job, so finding time and energy for fun Holiday activities and special time making memories with our children takes planning and preparation. Of course we will dye our Easter eggs and prepare for the Easter bunny to visit our house, as well as learn about what Easter truly means to our family, but this year I thought that I would do a little extra, a little more.

 

I know that this is an easy and simple recipe but I thought that it would work perfectly for and added Easter activity. We will be making The tried and true Bird’s Nest cookies, the only difference is we will be sprucing it up with Cocoa Mill’s gourmet white chocolate. So step aside chocolate or butterscotch chips, this isn’t your grandmother’s bird’s nest cookie (although I know grandma would enjoy them too :)ha ha ).

 

 

 

Bird’s Nest Cookies

 

What you will need:

 

white chocolate chunks

peanutbutter

 

How to make the cookies:

    1. Line a baking sheet with waxed paper.
    2. Place White Chocolate and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat, until chocolate is melted.
    3. Stir in chow -mein noodles until fully coated.
    4. Drop by tablespoonful onto prepared baking sheet.
    5. Use your thumb and press down in the center to form a nest shape.
    6. Place a few candy robin’s eggs in the center of each nest for eggs.
    7. Refrigerate until firm.

 

birdnest22

Enjoy!

 

St. Patrick’s Day Chocolate Stout Cake

CHOCOLATE STOUT CAKE WITH BAILEYS IRISH CREAM CHEESE FROSTING

 

Happy St. Patrick’s Day! This the perfect recipe for today! It came from The Brown Eyed Baker, you can find her full story, this recipe and many others by clicking this link:The Brown Eyed Baker

INGREDIENTS:

For the Cake:
1½ cups stout or dark beer, such as Guinness
1½ cups unsalted butter
1 cup Dutch-process cocoa powder
3 cups all-purpose flour
3 cups granulated sugar
2¼ teaspoons baking powder
1 teaspoon salt
3 eggs
2/3 cup sour cream

For the Frosting:
16 ounces cream cheese, at room temperature
½ cup butter, at room temperature
7 tablespoons Baileys Irish Cream
6 cups powdered sugar

DIRECTIONS:

1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans, and line them with parchment paper circles.

2. Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature.

3. Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.

4. In a large mixing bowl, beat together the eggs and sour cream. Add the stout-cocoa mixture, mixing to combine. Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.

5. Divide the batter equally among the prepared pans. Bake the layers for 35 minutes, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.

6. Make the Frosting: In a mixing bowl, blend together the cream cheese, butter, and Baileys Irish Cream on medium speed until completely smooth and combined. Gradually add the powdered sugar on medium-low speed until it has all been added. Increase the speed to medium-high and beat until the frosting is smooth and thoroughly mixed. Use immediately. You can refrigerate the frosting, but it will need to be brought to room temperature before using. This yields enough frosting to fill the cake and frost the outside, and do some basic decorations.

*Note: If the finished frosting is a little soft for your liking, you can add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.

(Cake recipe adapted from King Arthur Flour, Frosting recipe adapted from Epicurious)

Chocolate & Weight loss

Chocolate and weight loss don’t seem like they would go hand and hand, but more and more studies are finding that regularly consuming high quality (not quantity) chocolate can help you reach your desired weight loss goal without depriving yourself. Keep in mind not all chocolate is created equal. Cranberries, Almonds and Chocolate, Oh My

“Real chocolate is like no other substance on earth. For years scientists have tried to duplicate its characteristics without success. They have come very close,  but the very best is still a pale comparison. The main difference between real chocolate and a ‘chocolate flavored’ substance is its most basic ingredient, cocoa butter. When you pick up a candy bar in the grocery store, look at the ingredients label on the package. If it does not contain cocoa butter, it is not real chocolate. Chocolate is more expensive than its artificial counterpart and is well worth the extra coins to treat your mouth and body to a taste of heaven.

Chocolate has been found to lower blood pressure and it is a potent antioxidant according to the Aug. 27 issue of The Journal of the American Medical Association. Not only does it taste good but it is good for you ~ Cocoa butter melts completely at 95 degrees Fahrenheit. Body temperature is 98.7. Coincidence? I don’t think so.” – RCI

Research shows that chocolate’s health benefits  not only include reduction in blood pressure and cholesterol, but it also contains antioxidants like epicatechin, which other research has shown appears to boost the energy-producing elements of the body’s cells.

Chocolate also release endorphins in your brain. A secretion of endorphins leads to feelings of euphoria, modulation of appetite, release of sex hormones, and enhancement of the immune response. With high endorphin levels, we feel less pain and fewer negative effects of stress. Endorphins have been suggested as modulators of the so-called “runner’s high” that athletes achieve with prolonged exercise.

“For the study, published in the March 26 issue of Archives of Internal Medicine, researchers examined more than 1,000 healthy men and women who were free of heart disease, diabetes and cholesterol problems. They were all enrolled in another study that measured the effects of cholesterol-lowering statin drugs, but for this study researchers assigned them questionnaires that gauged how often participants chowed down on chocolate.

The researchers found that the participants (who were an average age of 57) ate chocolate for an average of twice of week and exercised roughly 3.5 times per week… But those who more frequently ate chocolate retained a lower BMI (a ratio of height and weight that’s used to measure obesity).”  –CBS News

“The findings suggest that the health benefits of chocolate may be linked to how many times in a given week chocolate is eaten rather than the total amount consumed in that week,” says the study’s lead researcher, Beatrice Golomb, an associate professor in the Department of Medicine at the University of California, San Diego. “Eating a small amount of chocolate each of five days during a week was linked to a lower BMI, even if the person ate more calories overall and didn’t exercise more than other participants.”

These studies bring good news that chocolate and weight loss can happily coincide.

Easy Chocolate Chess Pie

My Family loves homemade desserts and I am up for the task as long as it is not too labor intensive. I had never made a chocolate chess pie before but remembered enjoying it a few years ago. Lucky me I had all the ingredients on hand and the pie making began, (and was all gone within 3 days!)

This pie is quick and easy and if you are chocolate lovers like my family then this is the dessert for you!

Filling Ingredients:

3/4 cup sugar

5 oz dark chocolate

2 tablespoons flour

1/4 teaspoon salt

1/4 cup heavy cream

1/4 cup milk

3 large eggs

1/3 cup butter

1 teaspoon vanilla

1 9″ pie crust

 

 Crust Ingredients:

2 cups ground oatmeal

1/4 cup sugar

5 tablespoons of softened butter

 

Instructions:

Place the oatmeal in a blender and chop until finely ground (you can also use nuts or cookies that have been crushed). Pour the oatmeal 1/4 cup of sugar in a 9″ pie pan and mix. Add the 5 tablespoons of butter and mix thoroughly, press mixture until flat and it covers the base and walls of the pie plate.

In a sauce pan over medium heat melt the butter and chocolate stirring constantly. When completely melted remove from heat and add the sugar, salt, and flour stir until well blended. Let this mixture rest about 5 minutes then add the vanilla, milk and heavy cream, stir vigorously for 2 minutes. beat the eggs and slowly add one at a time until completely incorporated into chocolate mixture. 

 

Pour the mixture into the pie crust and bake at 325 for 45-50 minutes. Let cool before serving. Top with homemade whipped cream and Enjoy!