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Chocolate Coconut Cookies [P]

Andi Project Mei 30, 2013 Add Comment

Andi Project

This recipe is directly from Practical Paleo by Diane Sanfilippo

CHOCOLATE COCONUT COOKIES

2 eggs
2 Tblsp butter, melted and cooled
2 Tblsp maple syrup (or more for sweeter cookies)
1/2 tsp vanilla extract
1 cup shredded coconut
2 Tblsp unsweetened cocoa powder
1 pinch baking soda
1/4 cup sliced almonds [I used mini dark chocolate chips instead]

Preheat oven to 350 degrees F.
In a medium-sized bowl, whisk the eggs, melted butter, maple syrup, and vanilla.
Mix in unsweetened cocoa powder, baking soda, and shredded coconut until well combined.
Fold in the almonds, if desired. [or dark chocolate chips]
Divide into 12 dollops [I used the small ice-cream scoop from Pampered Chef, you get a lot more than 12 cookies!] on a parchment paper-lined cookie sheet, and flatten them with a fork.
Bake for 20-30 minutes or until slightly firm to the touch.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Thin Mint "Puppy Chow"

chocolate cookies mint powdered sugar puppy chow thin mint

Andi Project April 29, 2013 Add Comment

Andi Project

Oh yes...yes I did...

THIN MINT "PUPPY CHOW"

For Green Chow:
5 cups rice chex mix
1-1/2 cups white chocolate
2 drops mint extract
green food coloring
1 cup powdered sugar

Melt white chocolate (best if using a double-broiler), add in mint and green food coloring to liking.
Pour over chex mix in a large mixing bowl. Stir until all the chex mix is covered.
In a brown bag, pour in powdered sugar and then the chocolate coated chex. Fold over to close and shake until all blended.
Lay out on cookie sheet in single layer and let set.

5 cups rice chex mix

1 sleeve thin mint cookie mix, roughly chopped

1-1/2 cups semi-chocolate

1-1/2 cups powdered sugar

Mix chex mix and thin mint cookies in large mixing bowl.
Melt chocolate and pour over chex mix.
In a brown bag, pour in powdered sugar and then the chocolate coated chex and cookies. Fold over to close and shake until all blended.
Lay out on cookie sheet in single layer and let set.

After both "flavors" are set, break apart some of the larger pieces. Then, in a large bowl, gently mix both flavors together, and serve! Enjoy!

Variety of Breadsticks

almonds bread bread sticks butter chocolate honey sea salt

Andi Project April 16, 2013 Add Comment

Andi Project

VARIETY OF BREADSTICKS

There are so many creative ways to make breadsticks using just a few ingredients. Use the breadstick dough that comes in the can (next to the canned biscuits and cinnamon rolls). Follow the directions on how to pull apart. Try twisting some of them, and leaving a few straight....whatever you like! Once they are cooked, try this variety:

combine 1 tablespoon melted butter and 1 tablespoon honey, and brush over the breadsticks. Then roll them in chopped almonds.
drizzle melted chocolate and sprinkle with course sea salt

Can't you just imagine the possibilities?? Great for pot-lucks or picnics!

Granola Cookie Wedge

chocolate chocolate chips cookie dark brown sugar granola oats pecans

Andi Project April 11, 2013 Add Comment

Andi Project

GRANOLA COOKIE WEDGE

1/3 cup packed dark brown sugar
2 Tblsp canola oil
1 Tblsp butter, melted
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking soda
1 large egg white
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup pecans, chopped
2 Tblso semi-sweet chocolate chips

Preheat oven to 350 degrees F.
Combine first 7 ingredients in a large bowl; stir util well combined. Add flour, oats, nuts and chocolate chips to sugar mixture; stir until combined.
Scrape dough into 9-inch glass pie plate coasted with cooking spray, and spread to edges using spatula.
Bake at 350 degrees F for 13 to 15 min or until set. Cool slightly on wire rack. Cut into 8 wedges.

recipe from Cooking Light April 2013