1
Chocolate Cake In a Mug
2
Pumpkin Spiced Chocolate Chip Muffins
3
Fluffy Chocolate Chip Muffins
4
The Best Fudgy Black Bean Brownies
5
The Muffin Disaster and How I Lived To Tell About It
6
Dandelion Tea Donuts With Chocolate Frosting
7
Dark Chocolate Dreams Filled Butter Cookies + Cookbook GIVEAWAY
8
Blueberry Lemon Glazed Muffin Top Donuts
9
Chocolate Donuts with Creamy Chocolate Frosting (Dairy Free Option)
10
Dairy Free Oatmeal Peanut Butter Cookies
11
Snowball Russian Teacake Cookies
12
Peppermint White Chocolate M&M Cookies
13
It’s Cookie Week! + The Best Peanut Butter Blossoms
14
Triple Chocolate Avocado Peanut Butter Brownie Bites
15
Oreo Chocolate Mousse Pie
16
Triple Chocolate Peanut Butter Blossom Cookies
17
Pumpkin Roll With Cream Cheese Filling
18
Swirled Cookie Butter Cheesecake
19
Chocolate Peanut Butter Buttercream Whoopie Pies
20
Creamy Peppermint Hot Chocolate

Chocolate Cake In a Mug

I made this Chocolate Cake In a Mug for Lunch yesterday.   I know, the things I do for you guys.

Chocolat-Cake-In-a-Mug

 

I have been craving chocolate cake the last few days.  If you follow me on Pinterest you might have seen chocolate cake recipes being pinned at hungry speeds, sorry about that, I had chocolate hearts in my eyes.
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When I received the Irish Country Cooking cookbook I basically decided I wanted to cook every recipe in the book.  From Soups, Starters, Main Dishes, Vegetable Side Dishes, Dips, Cakes, Tarts, Pudding and more, every single recipe seems like it was made with such care and embrace.  Have you ever gone to a friends house to enjoy dinner and you can just taste how much energy, effort and pure love it’s made with?  This is how I feel about every single recipe in this cookbook.  I just want to hug every member of the Irish Countrywomen’s Association from passing on these recipes to me as they passed on through families from generation to generation.  I love this cookbook also because of all the romantic pictures shown throughout all the dishes, everything looks rich but at the same time like a real home cooked meal.  They also include tips in the book on how to cook for a crowd, how to cook on a budget and how to cook potatoes (of course!).  If you want to check out the cookbook, you can find out more details here.

Irish Cooking

Irish Cooking_1
(Already picked a bunch of recipes to make!)

One of the recipes I needed to make immediately was the Chocolate Cake In a Mug.  You know how much I love mug recipes so I needed to give this a shot and I’m so happy I did.  Even though this is made in a few quick minutes in the microwave, it still is so chocolaty and rich.  It definitely tastes like warm chocolate cake that will treat your sweet tooth.   I also love this recipe because it’s individual servings. If you’re in the mood for chocolate cake but don’t want to feel the guilt of eating a entire cake (real talk) then this will totally do the trick.   I totally think this would be adorable for serving multiple friends their own mugs, or even making one mug with 2 forks to share with a friend.

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 Chocolate Cake In a Mug_2 

And how does it do when you tip it out of the mug? Beautifully…..

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Chocolate Cake In a Mug_4

Chocolate Cake In a Mug
Print
Ingredients
  1. 4 dessertspoons flour
  2. 4 dessertspoons sugar
  3. 2 dessertspoons cocoa
  4. 1 small egg, beaten
  5. 3 dessertspoons milk
  6. 3 dessertspoons vegetable oil
  7. 3 drops vanilla extract
  8. 1 handful of chocolate chips
Instructions
  1. Combine flour, sugar and cocoa in a mug. Stir in the beaten egg, milk and oil, then add vanilla drops and chocolate chips.
  2. Cook uncovered in the microwave on high for 2 minutes.
  3. Allow to cool, and then eat in the mug or tip out on to a plate.
Notes
  1. A dessertspoon equals approximately 2 teaspoons.
  2. Want to make it extra chocolate? Spread a thin layer of chocolate frosting on top after it's cooked.
Adapted from Irish Country Cooking, Sterling Publishing
Adapted from Irish Country Cooking, Sterling Publishing
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Pumpkin Spiced Chocolate Chip Muffins

Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes.   Makes 1 dozen muffins.  

I’m on a muffin kick right now.  My favorite muffins of the moment are the Fluffy Chocolate Chip and these Pumpkin ones.  I swear they can’t last in my kitchen with me around.   These muffins here make for a happy breakfast.  They have cloves, cinnamon and nutmeg in them combined with chocolate chips so they’re bursting with flavor and some sweetness.

I still have some pumpkin puree left in the freezer from the Fall garden pumpkins.  As some of you know I’m kinda in love with our pumpkins and am known to a “pumpkin dance” whenever I spot the first pumpkin of the season.   

And because you asked me nicely… here’s my pumpkin dance.

Now go enjoy these muffins!

 Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes. Makes 1 dozen muffins.

Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes. Makes 1 dozen muffins.

Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes. Makes 1 dozen muffins.

Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes. Makes 1 dozen muffins.

Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes. Makes 1 dozen muffins.

Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes. Makes 1 dozen muffins.

Pumpkin Spiced Chocolate Chip Muffins
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Ingredients
  1. 3/4 cup brown sugar
  2. 1/4 cup vegetable oil
  3. 2 eggs
  4. 1 cup pumpkin puree
  5. 1/4 cup water
  6. 1 1/2 cups flour
  7. 3/4 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1 teaspoon ground cinnamon
  10. 1/4 teaspoon ground cloves
  11. 1/2 teaspoon ground nutmeg
  12. 1/4 teaspoon salt
  13. 3/4 cup chocolate chips
Instructions
  1. Preheat oven to 400 degrees. Spray muffin pan with nonstick spray.
  2. Mix brown sugar, oil and eggs together. Add pumpkin puree and water and continue to mix.
  3. In another bowl mix together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt.
  4. Add wet mixture into dry mixture and stir to combine. Add your chocolate chips and stir to equally distribute.
  5. Fill muffin cups 2/3 full with batter. Bake for 20-23 minutes.
Notes
  1. Makes 12 muffins.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Pumpkin Spiced Chocolate Chip Muffins recipe. Easy to make and bakes in 20 minutes. Makes 1 dozen muffins.

Fluffy Chocolate Chip Muffins

Fluffy Chocolate Chip Muffins recipe.   The muffins are light, moist and full of chocolate bites! 

Oh hello beautiful chocolate chip muffins, come give me a hug.

I’m on a muffin kick right now, it bounces back from donuts and cookies to muffins.  I know, I live a dangerous life.  Nothing says wild like throwing on  your pajamas on a Friday night at 7PM and deciding to make up multiple batches of different flavored muffins.  I live life on the wild side.  The next few weeks you might see a overabundance of sweets here on Brooklyn Farm Girl, but I don’t think that should cause anyone to complain, right? 🙂

 These muffins make me kinda crazy happy.  They’re light, they’re moist and they are full of chocolate bites.  When you rip one open (with your fingers or mouth, no judging here) the chocolate will be soft and just melt on your tongue, causing you to swoon and muter “oh, these muffins”.   I love a breakfast that is there for me ready in the morning, so these muffins win all types of rewards for being the perfect breakfast treat.  They also win love for a afternoon pick me up, a post dinner dessert, or just being there to greet me whenever I want to say “hello beautiful”.

Try these Fluffy Chocolate Chip Muffins, I think you’ll like them too!

Fluffy Chocolate Chip Muffins recipe. The muffins are light, moist and full of chocolate bites!

Fluffy Chocolate Chip Muffins recipe. The muffins are light, moist and full of chocolate bites!

Fluffy Chocolate Chip Muffins recipe. The muffins are light, moist and full of chocolate bites!

Fluffy Chocolate Chip Muffins recipe. The muffins are light, moist and full of chocolate bites!

Fluffy Chocolate Chip Muffins recipe. The muffins are light, moist and full of chocolate bites!

Fluffy Chocolate Chip Muffins recipe. The muffins are light, moist and full of chocolate bites!

 

Fluffy Chocolate Chip Muffins
Print
Ingredients
  1. 2 cups all-purpose flour
  2. 1/3 cup brown sugar
  3. 1/3 cup sugar
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 2/3 cup milk or vanilla almond milk
  7. 1/2 cup butter melted
  8. 2 eggs, beaten
  9. 2 teaspoons vanilla
  10. 1 tablespoon lemon juice
  11. 1 tablespoon vegetable oil
  12. 1 cup chocolate chips
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease your muffin cup holder.
  3. In a bowl stir together flour, sugars, baking powder and salt.
  4. In a separate bowl stir together milk, butter, eggs, vanilla, lemon juice and vegetable oil.
  5. Add wet mixture into dry mixture and stir until combined.
  6. Add in chocolate chips and gently mix to equally distribute them.
  7. Spoon batter into muffin cups, filling them 2/3 of the way.
  8. Bake for 13-15 minutes or until slightly browned on the sides.
  9. Cool and enjoy!
Notes
  1. Makes 10-12 muffins
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Fluffy Chocolate Chip Muffins recipe. The muffins are light, moist and full of chocolate bites!

The Best Fudgy Black Bean Brownies

This is the best Fudgy Black Bean Brownies recipe there is!  I’ve won a baking contest with these brownies! These easy to make brownies are made with canned black beans and peanut butter making them extra fudgy and more healthy than the usual brownie.  I love how simple they are to make and how much kids and adults both love them! 

You know I only share the best with you guys, right? So you totally have to believe me that these brownies are the best.

This is the best Fudgy Black Bean Brownies recipe there is! I've won a baking contest with these brownies! These easy to make brownies are made with canned black beans and peanut butter making them extra fudgy and more healthy than the usual brownie. I love how simple they are to make and how much kids and adults both love them!

We finished these brownies in 2 days.  I went into the brownie box (what, you don’t have a brownie box?) for one and there was no more left.  My hands started to shake, “Matthew, did you eat the last brownie?!” I shouted.  He said yes.  My night was destroyed.   The next day I made another batch.  These brownies are THAT GOOD.  

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The Muffin Disaster and How I Lived To Tell About It

I know the title is so dramatic but these muffins are full of drama.

 A few days ago I decided I was going to make some big ol blueberry muffins for some friends the next morning.   I put together a recipe, threw on my Brooklyn Nets apron and headed to the kitchen to start to put all the ingredients together.  

The batter was amazing.   When the batter reaches the point of a certain yumminess, then you know what you’re making is going to be the best ever.  I took a few tastes of the batter.  Perfect.  I was feeling pretty good about myself.
Muffin Disaster_1

 

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Dandelion Tea Donuts With Chocolate Frosting

Dandelion Tea Donuts With Chocolate Frosting recipe, including a dairy free option too!

Maybe this blog should be called Brooklyn Donut Girl.   If you haven’t noticed I’m a bit donut obsessed lately…

What else I’m obsessed with? Tea.  The craze started when I was elementary school and my mother started to serve me a cup each morning.  Let’s just say it rapidly increased to me declaring a lot of tea whenever I go through a airport.  It’s a strong love. 

First, let’s talk dandelions. Yeah, I’m talking about those pesky flowers you probably curse under your breath about when you spot them in your garden.  Of if you’re like me, you cut them up, tie a string around them, throw on a garden dress and pretend to have a wedding in the garden.  30 years old and forever a flower girl.    But did you know dandelions are good and healthy for your body?  Dandelions support the body’s natural detoxification process by stimulating the liver (oh lala) and supporting healthy digestion.    It also helps bloating (girl, you know what I mean), water retention, inflammation, upset stomachs, high cholesterol, helps you fight off viruses and boosts immunity, helps control weight control, works well with muscle building programs, great for Type-1 and Type-2 diabetes, amazing  minerals and viamins.  You can even use it as a face wash or use it in the bath tub for a great smelling time.  Did you know that Dandelions are named “the small postman” in Persian because of the thought that they bring good news?   So next time you’re craving a cup of tea,  look for the dandelion variety on the shelf, your body will love you!

Dandelion Tea Donuts With Chocolate Frosting

But you can do so much more with Dandelion tea besides drink it, you can bake with it.  Oh yes, you know I just went there.  Dandelion donuts with chocolate frosting?  Oh I totally just went there.  Grab my hand, let me take you on a ride.

I love these donuts for lots of reason (besides the obvious that I am obsessed with this chocolate frosting and I look like a 3 year old who licked the bowl afterwards).    The Dandelion tea is such a great friend to these donuts in taste.  They add sweetness (which means less sugar, high 5) but also a hint of licorice which is a nice addition.   The dandelion is not overpowering at all, but instead acts like a supportive friend.

Dandelion Tea Donuts With Chocolate Frosting

Here are 2 great Dandelion teas made by Traditional Medicinals.  I really love the Leaf & Root variety for these donuts because it adds that slight licorice taste that I like (again, it’s slight, not overpowering).  Note: I’m actually drinking this in tea form while posting this. Obsessed. 
Dandelion Tea Donuts With Chocolate Frosting

You’ll want to put 2 tea bags with some milk on the stove. Most likely tea will escape your bag during this process.  No worries, just strain it afterwards.  Wait till you smell this.
Dandelion Tea Donuts With Chocolate Frosting

And then it’s donut time!

Dandelion Tea Donuts With Chocolate Frosting

Dandelion Tea Donuts With Chocolate Frosting

Dandelion Tea Donuts With Chocolate Frosting

Dandelion Tea Donuts With Chocolate Frosting

In this recipe I am giving you the dairy free and regular option, choose what works for you.

Dandelion Tea Donuts With Chocolate Frosting
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Ingredients
  1. 1/2 cup unsweetened almond milk or regular milk
  2. 2 dandelion tea bags
  3. 1 cup flour
  4. 1/4 cup white sugar
  5. 1 teaspoon baking powder
  6. 1/2 teaspoon ground cinnamon
  7. 1/2 teaspoon salt
  8. 1 egg
  9. 1 teaspoon vanilla
  10. 1 1/2 teaspoon vegetable oil
Frosting
  1. 1 cup powdered sugar
  2. 2 tablespoons butter or dairy free butter - melted
  3. 2 tablespoons unsweetened almond milk or regular milk
  4. 1/4 cup cocoa powder
  5. 1/4 teaspoon vanilla
  6. Optional: Sprinkles of Choice
Instructions
  1. In a saucepan heat up milk and 2 tea bags over low medium heat for 15 minutes, stirring occasionally. Remove from heat and strain tea bags and any loose tea that fell out of the bags. Squeeze tea bags to get all the milk out. Throw away used tea bags.
  2. Preheat oven to 325 degrees. Spray a donut pan with nonstick spray.
  3. In a bowl mix flour, sugar, baking powder, cinnamon and salt together.
  4. In another bowl stir together milk/tea, egg, vanilla and oil until combined.
  5. Add milk mixture to your flour mixture and stir until mixed well.
  6. Pour into donut pan and bake 10-12 minutes.
  7. Remove from oven, cool.
For the frosting
  1. In a bowl using a hand mixer, mix together powdered sugar and butter until creamed well.
  2. Add milk, cocoa powder and vanilla and continue to mix until creamy and well combined.
  3. Once donuts are cool, dip them into the frosting to cover the tops.
  4. If using sprinkles, dip into bowl of sprinkles.
  5. Enjoy!
Notes
  1. Makes 6 donuts.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Dandelion Tea Donuts With Chocolate Frosting

Dark Chocolate Dreams Filled Butter Cookies + Cookbook GIVEAWAY

These cookies are butter cookies filled with dark chocolate peanut butter. Should I even say more or just stop here?

Dark Chocolate Dreams Filled Butter Cookes_3

Some of you might know this already but I’m a big fan of Peanut Butter & Co. You can imagine my audible gasp when I read a email that said they were releasing a new recipe book, 31 Days of Dark Chocolate Dreams. Gasp again. And again. I had no idea that Dark Chocolate Dreams was the #1 selling flavor for Peanut Butter & Co, but I can imagine why.  Peanut butter blended with rich dark chocolate.  Eat it out of the jar, spread it on pancakes or waffles, make cookies with it or ideally make every single recipe in this book. This cookbook encourages you to you make a new Dark Chocolate Dreams treat every single day of the month – from blondies to smoothies to crepes to tarts to cakes and everything in between.

The first recipe that stood out to me was the Dark Chocolate Dreams Filled Butter Cookies. I love (!) butter cookies so you can imagine my happiness when I took a bite and it was chewy, moist and delicious. Then imagine my extreme happiness when I got to the middle and tasted chocolate peanut butter. Swoon.

As Lee Zalben says in the book “A day without chocolate – what could be sadder? Perhaps only a day without peanut butter if you ask me!”. I agree.

Dark Chocolate Dreams Filled Butter Cookes_4

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Dark Chocolate Dreams Filled Butter Cookes_7

 

Dark Chocolate Dreams Filled Butter Cookies
Print
Ingredients
  1. 1 cup (2 sticks) unsalted butter, softened
  2. 1 cup sugar
  3. 1 large egg
  4. 1/4 teaspoon salt
  5. 1 teaspoon vanilla extract
  6. 2 cups all purpose flour
  7. 1 cup Dark Chocolate Dreams Peanut Butter
Instructions
  1. Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
  2. Using an electric mixer, beat the butter, sugar, egg, salt and vanilla extract just until smooth and creamy.
  3. Add the flour a little at a time and mix just until incorporated and dough like. Cover the dough and refrigerate for 30 minutes (this is important, make sure to do it).
  4. Drop rounded tablespoons of the dough onto the prepared cookie sheets about 2 inches apart and use a spoon to press each down into neat circles. Use the top of the spoon to press a small well into the center of each cookie.
  5. Drop 1 teaspoon of the Dark Chocolate Drams peanut butter into the well in each cookie.
  6. Bake for 10-12 minutes, until edges of cookies turn golden brown. Let cool.
Notes
  1. Makes 24 cookies.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

GIVEAWAY!

One lucky reader will win both the 31 Days of Dark Chocolate Dreams Cookbook and a giant 28 oz jar of Dark Chocolate Dreams Peanut Butter. So give it a shot, it might be your lucky day! To win this, just leave a comment telling me how much you love peanut butter.
dak-chocolate-dreams-giveaway
Contest ends: February 2 at 11:59PM EST.  Winner must be located in the United States. 
Update: Contest is over, Kelly won!

Blueberry Lemon Glazed Muffin Top Donuts

These donuts are crazy.  These donuts cray.

I made these one afternoon where I was craving blueberry and sweets.  Matthew and I each had one, and we went to our own desks to continue to work.  Then I heard Matthew walking towards me in the loft.  His plate was empty.  “Oh man, can I have another one of them?”

Isn’t that just the dream response?  

Blueberry Lemon Glazed Muffin Top Donuts_3

I told him to eat his heart out.  Then we talked about how we should stop doing our work and dedicate our lives to donuts.  Oh maybe that was just me, I don’t know, these donuts hit me hard.  

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Chocolate Donuts with Creamy Chocolate Frosting (Dairy Free Option)

This Chocolate Donuts with Creamy Chocolate Frosting recipe is the best!  Also included is a dairy free option!

If you were to ask me right now what is one of my most proud baking moments it would be these Chocolate Donuts with Creamy Chocolate Frosting.    These are good.  I’m talking real good.  I’m talking magical.  I’m talking swoon worthy, take a seat and enjoy the next minute of your life (it will be eaten quickly, you won’t be able to stop yourself).

And get this, they’re dairy free.

I know.

Are you amazed as I am? I hope so.

If I knew I could be making dairy free donuts that taste this rich and chocolaty I would have tried dairy free baking a while ago.    I really can’t get over how good these are.    They lasted about 2 days in my house because I could not control myself.   The donuts themselves are so rich, soft and cake like.  And the frosting? Goodness gracious.   How good is the frosting? Let’s just say I doubled the batch, one for the donuts and one to just eat which Matthew and I both did.  We grabbed 2 spoons,  and ate the frosting out of a plastic baggie over the next few days (ok, it lasted one day). Did you know you can put frosting in a freezer bag to freeze it?  Life changing.   The frosting is incredible.  Just writing about it has me all worked up and wanting to rush back into the kitchen and make another batch (I probably will).

So what I’m saying is if you love donuts, if you love chocolate, if you are dairy free or aren’t dairy free, you need to try these donuts. If there’s one thing I have posted on this blog that I really want you to try, these are high up there.    I’m begging here, please try them.  I want you to feel the chocolate sensation!


This Chocolate Donuts with Creamy Chocolate Frosting recipe is the best! Also included is a dairy free option!The frosting, oh god, pure ecstasy. 


This Chocolate Donuts with Creamy Chocolate Frosting recipe is the best! Also included is a dairy free option!The donuts, soft and cake like. 

This Chocolate Donuts with Creamy Chocolate Frosting recipe is the best! Also included is a dairy free option!

This Chocolate Donuts with Creamy Chocolate Frosting recipe is the best! Also included is a dairy free option!

This Chocolate Donuts with Creamy Chocolate Frosting recipe is the best! Also included is a dairy free option!


This Chocolate Donuts with Creamy Chocolate Frosting recipe is the best! Also included is a dairy free option!Look at how soft these donuts are inside.  I just want to cry from happiness.

This Chocolate Donuts with Creamy Chocolate Frosting recipe is the best! Also included is a dairy free option!

For the recipe, I’m giving you dairy free and regular ingredients.    Use whichever floats your donut loving heart.

Chocolate Donuts with Creamy Chocolate Frosting (Dairy Free)
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For the donuts
  1. 3/4 cups all purpose flour
  2. 1/2 cup white sugar
  3. 1/4 cup cocoa powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 5 tablespoons vegetable oil
  7. 1/2 teaspoon vanilla extract
  8. 1/2 cup water
For the frosting
  1. 1 cup powdered sugar
  2. 2 tablespoons butter or dairy free butter - melted
  3. 2 tablespoons milk or unsweetened almond milk
  4. 1/4 cup cocoa powder
  5. 1/4 teaspoon vanilla
For the donuts
  1. Preheat oven to 350 degrees. Spray your donut pan with nonstick spray.
  2. Stir together flour, sugar, cocoa powder, baking soda and salt.
  3. Add oil, vanilla and water and continue to stir until smooth.
  4. Pour into donut pan and bake 10-12 minutes.
For the frosting
  1. In a bowl using a hand mixer, mix together powdered sugar and butter until creamed well.
  2. Add milk, cocoa powder and vanilla and continue to mix until creamy and well combined.
  3. Once donuts are cool, dip them into the frosting to cover the tops.
  4. Enjoy!
Notes
  1. Makes 6 donuts.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
This Chocolate Donuts with Creamy Chocolate Frosting recipe is the best! Also included is a dairy free option!

Dairy Free Oatmeal Peanut Butter Cookies

Delicious Dairy Free Oatmeal Peanut Butter Cookies made with vegan butter and vegan chocolate chips!

Did you wake up recently and there was snow on the ground?  If so, what do you do?

Do you grumble because you have to march outside and shovel right away? Do you grab a cup of tea and cat, sit near the window and admire the white wintry beauty?  Do you throw on your boots and run out and play in the snow no matter what your age?  I fall into the 2 last categories.    

Delicious Dairy Free Oatmeal Peanut Butter Cookies made with vegan butter and vegan chocolate chips!

It’s funny, I always tell myself when it snows I will just throw on a coat and bundle up and not play in the snow, just admire it from a distance.  After all, I don’t want to get wet and freeze.  Then as soon as I step out into the snow and see the piled up drifts I turn into a 6 year old and suddenly here I am….
Snow January 2014_4

So after we came in from the snow and took off our boots (for the cats to sniff cautiously) then I made some hot chocolate (dairy free!) to get my fingers warm as some of them were a bit unable to move.  After that I immediately needed cookies, I was craving them bad.  So I got out the supplies and these Dairy Free Oatmeal Peanut Butter cookies were born.     Snowy high 5’s all around.

Delicious Dairy Free Oatmeal Peanut Butter Cookies made with vegan butter and vegan chocolate chips!

A few notes:
These are dairy free!  Dairy free baking is not as difficult as I feared, in fact it’s pretty darn delicious.  Even Matthew who loves his butter and milk said these cookies were great.  I’ve been experimenting alot and I made some dairy free chocolate donuts that I will post next week that will make you cry with happiness.  Seriously. Tears and all. 
This batch makes approximately 18 cookies.
For butter I use Earth Balance Buttery Organic spread.
The peanut butter and cinnamon really makes these cookies smell nice.
The cookies are moist but they have a nice crunch due to the oatmeal.  I love having a cookie I can sink my teeth into. 
I added chocolate chips, I used Sunspire Vegan Carbon Chips. In the past I have used these for dairy free chocolate fudge and they worked well, but in the future for any baking which involves melting or hot temperatures I probably wont use these chips as they melted pretty quickly.   I found out later that all King David chocolate chips  are dairy free and are sold at my kosher supermarket below my apartment building so I will be using them from now (they are so yummy, even eating them by the handful is a treat!).

Grab a cookie (or 2!).  Enjoy!

Delicious Dairy Free Oatmeal Peanut Butter Cookies made with vegan butter and vegan chocolate chips!Delicious Dairy Free Oatmeal Peanut Butter Cookies made with vegan butter and vegan chocolate chips!

Delicious Dairy Free Oatmeal Peanut Butter Cookies made with vegan butter and vegan chocolate chips!

Delicious Dairy Free Oatmeal Peanut Butter Cookies made with vegan butter and vegan chocolate chips!

 

The recipe has both dairy free or regular options.  Pick whatever one works for you! 

Oatmeal Peanut Butter Cookies (Dairy Free Option)
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Ingredients
  1. 1/2 cup butter or vegan butter - melted
  2. 1/2 cup white sugar
  3. 1/2 cup brown sugar
  4. 1/4 cup creamy peanut butter
  5. 1 egg
  6. 1/2 teaspoon vanilla extract
  7. 1 cup flour
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1 teaspoon ground cinnamon
  11. 1 1/2 cup quick cooking oats
  12. 1/2 chocolate chips or vegan chocolate chips
Instructions
  1. Cream together butter, white sugar, brown sugar and peanut butter.
  2. Add egg and vanilla, beating until mixed.
  3. Add flour, baking soda, salt and cinnamon and continue to beat until mixed.
  4. Add oats and chocolate chips, stirring with spoon until equally distributed.
  5. Cover and chill in refrigerator for 1 hour.
  6. Preheat oven to 375 degrees.
  7. Place rolled cookie dough balls on greased baking sheet. Place them 2 inches apart as they will expand. With a fork, press down on each cookie so they flatten out a bit.
  8. Bake for 8-10 minutes.
  9. Cool and enjoy.
Notes
  1. Makes approximately 18 cookies.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Delicious Dairy Free Oatmeal Peanut Butter Cookies made with vegan butter and vegan chocolate chips!

Snowball Russian Teacake Cookies

What do you call these cookies?
Snowballs?
Russian Teacakes?
Mexican Wedding Cakes?
Butterballs?

I call them delicious.

Snowballs are commonly baked around the holiday season.  They are a form of Jumble which was a popular cookie pastry made in the Middle Ages.  Jumbles were popular during that time because they traveled and kept so well, thanks to their hard nature being made with nuts or seeds. Although in the Middle Ages they were known to keep these cookies around for a year without becoming stale, I dare you to keep them around for a week without eating them.   

These are one of my favorite cookies due to the crunch of the finely chopped pecans and powdered sugar you roll them in.  Do you love powdered sugar as much as I do? I hope so.  

I prefer using pecans for these cookies.  You want to make sure they are finely chopped so they don’t overwhelm the cookies so just take a handful and throw them in your food processor. A few pulses later you’ll have exactly what you want.
Snowball Cookies (1)

You’ll also want to chill the dough for about 20 minutes.  Why do you want to chill?  These cookies have flour in them, so chilling the dough permits the gluten strands in the flour to cause a rubbery texture in the final cookie.  Also, having the chilled dough makes it much easier to roll some balls when it’s time to bake them.
Snowball Cookies (2)

Snowball Cookies (3)

Snowball Cookies (7)

Snowball Cookies (4)

Snowball Cookies (6)

Snowball Cookies (5)

Enjoy these Snowballs!

Snowball Russian Teacake Cookies
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Ingredients
  1. 1/2 cup butter - softened
  2. 1/4 cup confectioners powdered sugar
  3. 1/2 teaspoon vanilla
  4. 1 1/4 cup flour
  5. 1/4 teaspoon salt
  6. 1/2 cup finely chopped pecans
  7. confectioners powdered sugar to roll cookies in
Instructions
  1. Mix butter, sugar and vanilla together in bowl.
  2. Mix flour and salt together in other bowl.
  3. Combine flour mixture with butter mixture, stir so blended together nicely.
  4. Add pecans and stir so they are equally distributed.
  5. Chill dough for 20-30 minutes.
  6. Preheat oven to 400 degrees.
  7. Roll dough in 1 inch balls and place on lightly greased cookie sheet.
  8. Bake 8 to 10 minutes, until set but not browned.
  9. While still warm, roll each cookie in powdered sugar.
  10. Let cool, store in airtight container.
Notes
  1. Makes 18 Snowball Cookies.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Peppermint White Chocolate M&M Cookies

Super yummy Cookies made with Peppermint White Chocolate M&M’s!  Each cookie has a sugary, peppermint, chocolate taste to them.  

Cookie Week continues!
Yesterday it was The Best Peanut Butter Blossom Cookies, today it’s Peppermint M&M Cookies.  Are you ready for this?

One of my favorite candy treats of the holiday season is Peppermint M&Ms.  They are white chocolate, they are red and white festive candies and they just scream “The holidays are here!”.  Well they don’t scream it, they sing it to you softly because M&MS are very polite.   With these cookies, I have a pretty hard time making them due to the amount of M&M snacking I do in the process.  It goes something like this, shape a cookie, eat a few M&Ms, shape a cookie, eat a few M&Ms, repeat, repeat.  I should really start buying  2 bags of M&M for this baking session, one for cookies and one for my belly.

I love these cookies because they have a sugary, peppermint, chocolate taste to them.  In each bite you get a nice taste of peppermint crunch from the M&Ms.  If you like peppermint bark at all, I think you will love these.  Hope you enjoy these cookies! As always, be sure to grab a couple when snacking. 🙂

Super yummy Cookies made with Peppermint White Chocolate M&M's!  Each cookie has a sugary, peppermint, chocolate taste to them.

Super yummy Cookies made with Peppermint White Chocolate M&M's!  Each cookie has a sugary, peppermint, chocolate taste to them.

Super yummy Cookies made with Peppermint White Chocolate M&M's!  Each cookie has a sugary, peppermint, chocolate taste to them.

Super yummy Cookies made with Peppermint White Chocolate M&M's!  Each cookie has a sugary, peppermint, chocolate taste to them.

Peppermint White Chocolate M&M Cookies
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Ingredients
  1. 1/2 cup Crisco shortening
  2. 1/2 cup brown sugar
  3. 1/4 cup sugar
  4. 1 teaspoon vanilla
  5. 1 egg
  6. 1 cup flour
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon cornstarch
  10. 1 cup Peppermint White Chocolate M&Ms
Instructions
  1. Preheat oven to 375 degrees.
  2. Cream together with mixer Crisco, brown sugar, sugar, vanilla and egg.
  3. Add in flour, baking soda, salt and cornstarch mixing until fluffy.
  4. Mix in 1/2 cup M&M's and stir with spoon until evenly distributed.
  5. Form teaspoon size balls and place on slightly greased cookie sheet at least 1 inch apart.
  6. Push in the remaining 1/2 cup M&M's on the tops of the cookies.
  7. Bake for 10-12 minutes or until slightly browned.
Notes
  1. Makes 2 dozen cookies.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 Super yummy Cookies made with Peppermint White Chocolate M&M's!  Each cookie has a sugary, peppermint, chocolate taste to them.

It’s Cookie Week! + The Best Peanut Butter Blossoms

Welcome friends to Cookie Week!
It will be a week full of crumbs, holiday sweetness and maybe a few more treats thrown in.    I am giving you the gift of chocolate and sugar, I hope you like it! I think you deserve it, so take a cookie and snack on.

First up this week are one of my favorite cookies, Peanut Butter Blossoms.  Who doesn’t love peanut butter and chocolate?   I declare this Peanut Butter Blossoms recipe the best because it’s Matthew’s mother’s recipe and they are extra good.    Every year we get a big box of cookies sent from Ohio from his mom and we anxiously await for that day.  Then we rip it open and eat cookies for the next few hours, it’s great.    I asked her for all her recipes of my favorite cookies she makes and a few days later I received all the recipes in the mail.  Then I proceeded to make these cookies, a few times.  

I love Peanut Butter Blossoms down to every single little crack they create.   I love that they are moist but yet they have a little crunch to them.   I especially love all the Chocolate Kisses that are plopped on top as soon as they come out of the oven.  If you don’t have Kisses on hand, feel free to substitute a few chocolate chips instead, it’s equally delicious.  

Tell me how do you like to enjoy your cookies? Do you eat the cookies by themselves? Do you have some milk on the side, or how about tea or coffee? 
It’s hard to just stop at one of these cookies, so be sure to grab a couple.  Enjoy!

 Peanut Butter Blossoms_5

Peanut Butter Blossoms

Peanut Butter Blossoms_4

Peanut Butter Blossoms_3

Peanut Butter Blossoms_1

Peanut Butter Blossoms_2

The Best Peanut Butter Blossoms
Print
Ingredients
  1. 1/2 cup butter - softened
  2. 1/2 cup creamy Peanut Butter
  3. 1/2 cup sugar
  4. 1/2 cup brown sugar
  5. 1 egg
  6. 1/2 teaspoon vanilla
  7. 1 1/4 cups flour
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon baking soda
  10. 1/2 teaspoon salt
  11. sugar to roll cookies in
  12. 24 chocolate kisses
Instructions
  1. Preheat oven to 350 degrees.
  2. With mixer cream together butter, peanut butter, sugar, brown sugar, egg and vanilla until fluffy.
  3. Mix in flour, baking powder, baking soda and salt until all mixed.
  4. Shape into 1 inch balls, roll in sugar and place on lightly greased cookie sheet.
  5. Bake for 12 to 15 minutes until slightly browned.
  6. Once out of the oven immediately press a a chocolate kiss in the middle.
  7. Let cool and store in airtight container.
Notes
  1. Makes 2 dozen cookies.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Triple Chocolate Avocado Peanut Butter Brownie Bites

These Triple Chocolate Avocado Peanut Butter Brownie Bites are delicious!  The recipe uses 1 whole avocado which is a healthy alternative to oils.  Because they’re bite size they are perfect for parties or guilt free snacking!

Oh friends, have I got a treat for you.  These Triple Chocolate Avocado Peanut Butter Brownie Bites are something real special.  Remember when you were young and got that first kiss and you got all those butterflies in your stomach?  Well that is the feeling I got when eating the first bite.  Oh brownie bites, I have a big crush on you, I wrote my landline phone number on your hand, please call me and we can hang out at the arcade Friday night.

These Triple Chocolate Avocado Peanut Butter Brownie Bites are delicious! Because they're bite size they are perfect for parties or guilt free snacking!

These are triple chocolate because I have been craving chocolate real bad.  There’s chocolate chips that melt inside the brownie bites which will turn into chocolate lava when you take a first bite (butterflies!), there’s cocoa powder and then there’s chocolate peanut butter.  Triple the chocolate, triple the fun, that’s my motto in life.

These Triple Chocolate Avocado Peanut Butter Brownie Bites are delicious! Because they're bite size they are perfect for parties or guilt free snacking!

The real star of these brownie bites is… are you ready? Avocado.  Yup, that’s right.  One whole avocado is baked inside of these making these chocolate treats creamy, fudgy and beyond delicious.  
These Triple Chocolate Avocado Peanut Butter Brownie Bites are delicious! Because they're bite size they are perfect for parties or guilt free snacking!

I love baking with avocado because it means no oils are needed, we’re like bbbfs (best baking buds forever).  Avocados have naturally good fats, over 75% of the fat in a avocado is unsaturated.  That means it’s a great food substitute for a more nutrient-dense dessert.  Avocados can be used in sweet, savory or snack dishes and what makes it even better is they are  cholesterol-free, sodium-free and less than 1 gram of sugar per 1 oz serving.  Don’t you just want to grab a avocado and eat it right now?

Now grab some of these brownie bites and get a room.  
These Triple Chocolate Avocado Peanut Butter Brownie Bites are delicious! Because they're bite size they are perfect for parties or guilt free snacking!

You can either sprinkle these brownie bites with powdered sugar or holiday festive sprinkles – the choice is yours!
These Triple Chocolate Avocado Peanut Butter Brownie Bites are delicious! Because they're bite size they are perfect for parties or guilt free snacking!

 

These Triple Chocolate Avocado Peanut Butter Brownie Bites are delicious! Because they're bite size they are perfect for parties or guilt free snacking!

And wait till you see how creamy and fudgy they are in the middle.  You’ll just fall in love.

Enjoy!

Triple Chocolate Avocado Peanut Butter Brownie Bites
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Ingredients
  1. 1 avocado inside - all mashed up
  2. 1/4 cup salted butter - melted
  3. 1/4 cup creamy chocolate peanut butter
  4. 1 egg
  5. 1 cup sugar
  6. 1/2 cup brown sugar
  7. 2 teaspoons vanilla
  8. 3/4 cup cocoa powder
  9. 1/2 cup chocolate chips
  10. powdered sugar or sprinkles to garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. Mash your avocado up with a fork or spoon, as creamy as you can get it.
  3. Add your peanut butter, melted butter, egg, sugar, brown sugar, vanilla. Stir until smooth.
  4. Add your cocoa powder and chocolate chips. Stir all together.
  5. Spray your mini muffin pan with nonstick spray. Pour brownie mixture into each muffin cup spot, about 2/3 of the way full.
  6. If you are using sprinkles, put them on each brownie now.
  7. Bake for 18-20 minutes or until toothpick comes out clean.
  8. Let cool completely.
  9. Sprinkle with powdered sugar.
Notes
  1. Makes 36 brownie bites.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 These Triple Chocolate Avocado Peanut Butter Brownie Bites are delicious!  The recipe uses 1 whole avocado which is a healthy alternative to oils.  Because they're bite size they are perfect for parties or guilt free snacking!

Oreo Chocolate Mousse Pie

Delicious dessert recipe for Oreo Chocolate Mousse Pie.  This is a rich double chocolate no bake pie made with Cool Whip and a Oreo crust.

I make this pie when I’m feeling like I need a boost, a real great chocolate boost.   This is a ultimate bad girl pie, full of cream and chocolate.  

Not only is there melted chocolate pieces, but then there’s chocolate chips along the outside.  Decorating the outside is a great way to go because it guarantees that everyone who gets a slice will get double the chocolate.    Oh did I mention the pie is on top of a Oreo crust? Oh my, I’m a bad girl.

Delicious dessert recipe for Oreo Chocolate Mousse Pie. This is a rich double chocolate no bake pie made with Cool Whip with a Oreo crust.

This is a chocolate lovers pie, perfect for the holidays. I made this for Thanksgiving and a few days later I found myself sitting at my desk daydreaming about it.    If you’re able to make this pie and not eat it all at once, you’ll be even more pleased. I feel the longer it sits and sets, the yummier it gets.  So if you can keep this pie around for a few days, every single day it will get better.  Oh Oreo Chocolate Mousse Pie, I love you so.

Delicious dessert recipe for Oreo Chocolate Mousse Pie. This is a rich double chocolate no bake pie made with Cool Whip with a Oreo crust.The melted chocolate and milk.  Did I take a spoonful? Absolutely. 

Delicious dessert recipe for Oreo Chocolate Mousse Pie. This is a rich double chocolate no bake pie made with Cool Whip with a Oreo crust.
When mixing it all together make sure the Cool Whip is thawed or it won’t be easy to mix.  If you are in a pinch, throw the Cool Whip (dump into a microwave safe bowl) in the microwave for 15 seconds – works wonders.

Delicious dessert recipe for Oreo Chocolate Mousse Pie. This is a rich double chocolate no bake pie made with Cool Whip with a Oreo crust.And then a few hours later after setting you’ll have this delight! 

Delicious dessert recipe for Oreo Chocolate Mousse Pie. This is a rich double chocolate no bake pie made with Cool Whip with a Oreo crust.

Delicious dessert recipe for Oreo Chocolate Mousse Pie. This is a rich double chocolate no bake pie made with Cool Whip with a Oreo crust.

Delicious dessert recipe for Oreo Chocolate Mousse Pie. This is a rich double chocolate no bake pie made with Cool Whip with a Oreo crust.

Delicious dessert recipe for Oreo Chocolate Mousse Pie. This is a rich double chocolate no bake pie made with Cool Whip with a Oreo crust.

 Enjoy!

Oreo Chocolate Mousse Pie
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For the pie filling
  1. 8 ounces bittersweet chocolate baking bar, broken into pieces
  2. 1/4 cup milk
  3. 3 teaspoons powdered sugar
  4. 1 teaspoon vanilla
  5. 8 ounces Cool Whip, thawed
For the crust
  1. 24 Oreo cookies
  2. 1/4 cup butter - melted
Garnish on top
  1. Handful of Chocolate Chips
To make the crust
  1. Crush the cookies and mix with melted butter.
  2. Press cookie mixture firmly into the bottom of a 9-inch pie dish.
To make the pie filling
  1. Melt chocolate baking bar pieces in microwave. Add in milk and stir until completely melted and mixed.
  2. Mix powdered sugar, vanilla and Cool Whip in bowl and mix well.
  3. Stir chocolate mixture into Cool Whip mixture and continue to mix until completely combined.
  4. Spread mixture into pie crust and decorate the edges with chocolate chips.
  5. Refrigerate over night or for at least 5 hours.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Delicious dessert recipe for Oreo Chocolate Mousse Pie. This is a rich double chocolate no bake pie made with Cool Whip with a Oreo crust.

Triple Chocolate Peanut Butter Blossom Cookies

 Hey Friends,

First I want to thank you for all the kind comments you left on my fire safety post earlier this week.  Reading all your loving and kind words makes me want to bake you a big batch of cookies.  Thanks again, it means alot to me and my family.  <hug>

Now in some happier news..

I’m proud to announce I’ve joined the the Peanut Butter & Co Blogger Recipe team!  Peanut Butter & Co are my favorite Peanut Butter brand hands down so when they asked me I immediately responded with excitement. Over the next few months I will be sharing some recipes, from sweet to savory and everything in between.  

Because it’s near the holidays I have one thing on my mind- COOKIES! The amount of times I’ve said I wanted a cookie this week is very high up there, it’s all I want.  This weekend I plan on making a few more family tradition cookies that I can’t wait to share with you, but for now I am baking these glorious babies – Triple Chocolate Peanut Butter Blossom Cookies.

Triple Chocolate Peanut Butter Blossoms Finished 3

That’s right.  A triple chocolate cookie.  Can it get any better than this? I don’t think it can.  These cookies are delicious, they will leave you wanting more, they will leave you smiling.  They really are that great.  They are A+.   

Triple Chocolate Peanut Butter Blossoms Finished 2

So please stop on over by the recipe here.

I hope you have a great weekend, I’ll be spending it catching up on some holiday decorating and of course… baking cookies.

Have a good one!

Triple Chocolate Peanut Butter Blossoms Finished 4

 

Check out the recipe here! 

Pumpkin Roll With Cream Cheese Filling

A delicious and moist Pumpkin Roll with cream cheese filling inside. 

The first time I made a Pumpkin Roll years ago I was ecstatic.  There was so much preparation and fear in the roll.  For those who have made a roll I think you can all remember your first time, whether it was a success or a flop.  I researched it profusely online watching rolling videos, looking at step by step blog posts, very intimidated by the rolling process.  How was I supposed to roll the cake without cracking it? How was I supposed to add the cream? What is cheesecloth?  And how was I supposed to get the cake out of the cookie sheet without having it stick at all losing big points in presentation and pretty factor (we all want a pretty roll). 

So I made the roll, I had it timed, I had my supplies ready and the first time – it was a success.  My heart was racing during that very short time frame from getting the cake removed from the cookie sheet (hot!) almost immediately out of the oven, onto damp cheesecloth and roll it (hot!).    After it was rolled, I let out a big sigh of relief. I might have even fell on the kitchen floor in victory.  Actually that’s probably what I did, I am very dramatic when it comes to baking success.  I’m just so darn happy.

So what are the tips to making a successful roll?

-Don’t let the cake stick to the pan when baking it. This is a big important factor.  You have a very short time when you remove it from the oven and flip it upside down to flop onto the cheesecloth. If it sticks, the cake will fall apart, a little or completely.  What saves this? PAM.  Pam is my hero.  What a great name too, right? 🙂  
Pumpkin Roll

Another tip to make a perfect roll? Cheesecloth.  Have you ever used it before? If not, let me tell you a bit more.  Cheesecloth is a  loose woven gauze-like cotton cloth, often used in cooking, straining and cheese making. If you need to buy it swing by your local grocery store or kitchen section of a department store, it’s only a few bucks and it gives you enough in one package to last you quite a while.    When ready to use it for this roll, cut out a piece, get it damp (so it wont stick to the roll) and then you’re set.   Once you are ready to add the cream cheese filling to the pumpkin roll, you will just unravel it and the cheesecloth will come right off.   

A delicious and moist Pumpkin Roll with cream cheese filling inside.
And here it is, my lovely Pumpkin Roll, the love of my life. 
A delicious and moist Pumpkin Roll with cream cheese filling inside.

Each cut into the roll leaves you with a beautiful slice, but it’s hard for me to only eat one piece.
A delicious and moist Pumpkin Roll with cream cheese filling inside.

This is a hit for the holidays.   I plan on making a few of these Pumpkin Rolls to give out as presents.  What says you love someone more than a homemade baked good?
A delicious and moist Pumpkin Roll with cream cheese filling inside.

I hope you give this roll a try, I think you will really like it.  Plus I think you really deserve this delicious treat!A delicious and moist Pumpkin Roll with cream cheese filling inside.

A delicious and moist Pumpkin Roll with cream cheese filling inside.

For presentation, I always like to sprinkle a little bit of powdered sugar on top.  It just makes it extra delicious!
A delicious and moist Pumpkin Roll with cream cheese filling inside.

Pumpkin Roll With Cream Cheese Filling
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Ingredients
  1. 3/4 cups flour
  2. 1 cup sugar
  3. 1 teaspoon baking soda
  4. 2 teaspoons pumpkin pie spice
  5. 1 cup pumpkin puree
  6. 3 eggs
  7. 1 teaspoon lemon juice
  8. 2 tablespoons confectioners powdered sugar
For the cream filling
  1. 8 ounce package of cream cheese - softened
  2. 1/4 cup butter
  3. 1 teaspoon vanilla extract
  4. 1 cup confectioners powdered sugar
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a cookie sheet with your cooking spray to prevent sticking.
  3. In a large bowl mix flour, sugar, baking soda, and pumpkin pie spice.
  4. Stir in pumpkin puree, eggs, and lemon juice. Continue to stir until all smooth.
  5. Pour mixture into cookie sheet, spreading until mixture smooth and even.
  6. Bake for 15 minutes.
  7. Lay a damp piece of cheesecloth down on a clean counter. Sprinkle it with powdered sugar. When cake comes out, turn cookie sheet upside down and put the cake onto the cheesecloth.
  8. Carefully roll up the cheesecloth with cake, forming your pumpkin roll.
  9. Place in refrigerator until cool, about 20 minutes.
  10. While cooling, preparing your cream filling. In a medium bowl, blend cream cheese, butter, vanilla, and sugar until smooth.
  11. When the cake has cooled 20 minutes, unroll it and spread cream filling onto it, edge to edge. Immediately re-roll (not with cheesecloth).
  12. Cut into slices and enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
A delicious and moist Pumpkin Roll with cream cheese filling inside.

 

 

Swirled Cookie Butter Cheesecake

In this post we will be chasing this Swirled Cookie Butter Cheesecake.

FINALSwirled-Cookie-Butter-Cheesecake

I used to be afraid of cheesecake, do you believe that? Some of you know my life long fear of mayonnaise, whenever I spot  it on a table or a gathering I begin to look around suspiciously.    Is it going to be in a meal that someone serves? What am I going to do? I can’t eat it.     I begin to fear for all food served at restaurants too.  Once as a kid I ordered a grilled cheese and they put mayo on the bread.  I was outraged.  Thankfully I looked before eating it, if not I probably have fainted right there at my local mall diner.    Who makes grilled cheese with mayo by the way?  It just shouldn’t be allowed, ever.   And fast food restaurants, don’t even get me started.  My poor parents would order me a burger and we’d have to inspect it in the car before leaving. If they put mayo on it after our request not to, then my mother or father or me would march back into that burger joint and get that burger remade.  What happened if we didn’t check the burger in the car so we didn’t spot the mayo until we got home? Well I wouldn’t eat dinner.  Mayo was not getting close to me.

How does this relate to cheesecake?  In my mind anything white and creamy must have tasted like mayonnaise.    Ricotta cheese, cream cheese, sour cream, cottage cheese and many more tubs of whiteness scared me, and many still do.  I’ve come around to ricotta completely.  Sour cream?  Only if I have to and it’s well hidden.  Cottage cheese? Nope. Cream cheese…. Once I met Matthew he told me about great cheesecake was.  I was obviously very cautious of this for my mayo fear.  Finally he made me realize it’s nothing like mayo and had me take the smallest bite possible from a slice of cheesecake he was eating.  The things you do for love! Did I like what I tasted? You bet I did! I nearly finished that piece of pie.  So now I’ve grown up to eating cream cheese in cheesecake and mashed potatoes.  Will I eat cream cheese on a bagel though? Absolutely not, that’s pushing it.

Do you know about Cookie Butter, aka one of the greatest things ever invented, aka omg good get it away from me before I eat anymore, aka omg get it away from me before I eat anymore – no wait a minute, please bring it back to me?  Cookie Butter can be bought at Trader Joe’s and it basically tastes like you are eating a Gingerbread Cookie house.  Trader Joe’s suggest that you put Cookie Butter on pancakes and snacks, but whatever, I will continue to eat it with a spoon like it was meant to be eaten.  Unfortunately though after many spoonfuls worth a few days ago I realized that one 1 serving is 1 tablespoon. WHAT?   How guilty did I feel? Very.  How many more spoonfuls did I eat to get me out of this guilty depression? Many.

I don’t do drugs but I would compare Cookie Butter to a very strong drug.  Once you have it, you will always crave it.  You will change your schedule around to be near Trader Joe’s when at all possible. You will tell yourself you are only buying 1 jar then as soon as you see it will you buy multiples to have as many hits as you crave.    I am not saying I want you to become addicted to Cookie Butter because it will lead you down a long and delicious road full of your childrens missed plays and wondering if people know you are secretly hiding a Cookie Butter addiction or not.   At the same time I really want you to try Cookie Butter if you can.  I think everyone should taste this goodness once in their life because it really is magical.     I suggest buying a jar, eating 1 spoonful and then throwing it away immediately.    And then because I know this will happen, you will be scraping around your trash can at 3AM to find the rest of the jar – but I am not condoning that, it’s just what’s going to happen.   Actually I think it’s almost impossible to only eat 1 serving at a time, I’m serious.  Try it, you will fail.  I am sorry for not being more positive, but Cookie Butter… it just takes over your life.

Swirled Cookie Butter Cheesecake_4

So one night recently I decided to eat Cookie Butter a different way then with a spoon.   Enter this Swirled Cookie Butter Cheesecake into my life.  This Cheesecake rules for many reasons:
It’s really really delicious.
This is meant to be a quick recipe.  I am even using a pre-made crust. Feel free to make a homemade one if you have the extra minutes.
This recipe only uses 1 8oz package of Cream Cheese. So many recipes call for 3+ packages of cream cheese, not this one.
Cookie Butter is mixed inside the cheesecake then drizzled on top.  That gives the Cheesecake a delicious cookie taste.
Repeating it’s really really delicious.

Swirled Cookie Butter Cheesecake

Swirled Cookie Butter Cheesecake_1

Swirled Cookie Butter Cheesecake_2

Swirled Cookie Butter Cheesecake_3

I hope you give this Cookie Butter flavored Cheesecake a taste! You’ll just love it.

Swirled Cookie Butter Cheesecake
Print
Ingredients
  1. 1 9 inch graham cracker crust
  2. 8 oz package of cream cheese
  3. 1/2 cup sugar
  4. 1 tablespoon lemon juice
  5. 1 teaspoon vanilla
  6. pinch of salt
  7. 2 eggs
  8. 6 tablespoons cookie butter
Instructions
  1. Preheat your oven to 325.
  2. Beat cream cheese and sugar together until fluffy.
  3. Add lemon juice, vanilla, salt, eggs and 4 tablespoons of cookie butter. Continue beating until all combined.
  4. Pour into graham cracker crust.
  5. Bake for 30-35 minutes until set.
  6. Put remaining 2 tablespoons of cookie butter in microwave for 10 seconds until slightly melted. Drizzle over cheesecake.
  7. Chill in refrigerator. Leave cake chill for at least 1 hour before serving.
Notes
  1. If you cannot get Cookie Butter, try peanut butter instead.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Chocolate Peanut Butter Buttercream Whoopie Pies

The BEST Chocolate Peanut Butter Buttercream Whoopie Pies! Bake up a dozen of these classic Chocolate Whoopie Pies with this easy homemade recipe.  These pies are extra moist with DELICIOUS peanut butter buttercream filling – perfect for desserts and parties!

If you love soft chocolate cake, peanut butter buttercream filling and happiness then you are going to super love these Chocolate Peanut Butter Buttercream Whoopie Pies.    When you take your first bite you are going to yell out “Whoopie!” and do a little dance.  What does the “Whoopie?” dance look like?  It varies from person to person but just shake it, add a smile and keep shaking it.

Chocolate Peanut Butter Buttercream Whoopie Pies

I’ve already talked about my love for Whoopie Pies from Amish Country that bring back so many yummy memories.  Last month I baked some Pumpkin Whoopie Pies that were a hit so I decided I’m going to spend a large chunk of the rest of my life enjoy Whoopie Pies even more.  I have Holiday ideas for them, I have spicy ideas for them, I have rainbow ideas for them – you just wait.  Until then, let’s get personal with these Chocolate and Peanut Butter beauties.

Chocolate Peanut Butter Buttercream Whoopie Pies

Do you know when you got a killer yummy recipe?  Before it’s even baked you are licking the cake batter bowl thinking about just not making these pies at all and having a bowl of chocolate batter for dinner instead.   Of course I didn’t do that though, instead I just had 6 giant spoonfuls of batter which is always a great idea at the moment but never a great idea once it all settles. 

Chocolate Peanut Butter Buttercream Whoopie Pies

And the Peanut Butter Buttercream! Let’s talk about that.  I think it should become a major food group itself because it’s just that good.  You know when you take that first spoonful (big spoonful) and your eyes close and everything is just perfect, you ever get that feeling?  That’s how I feel about this Peanut Butter, it’s just delicious.

Chocolate Peanut Butter Buttercream Whoopie Pies

I used my Whoopie Pie pan again which is pretty much one of the best on sale purchases I made this year.  I never thought I needed a Whoopie Pie pan until I got one.  Now I can’t imagine life without it.  If you don’t have one, I would highly recommend it, it creates perfect shaped pies and nothing ever sticks.  I love it.  

 Chocolate Peanut Butter Buttercream Whoopie Pies

Then the Peanut Butter Buttercream gets scooped on, one pie at a time.

Chocolate Peanut Butter Buttercream Whoopie Pies

Until they’re all filled.

Chocolate Peanut Butter Buttercream Whoopie Pies

Then I smack another pie on top and smile and do the “Whoopie!” dance all over again.

Chocolate Peanut Butter Buttercream Whoopie Pies

Chocolate Peanut Butter Buttercream Whoopie Pies

Chocolate Peanut Butter Buttercream Whoopie Pies

These Whoopie Pies are definitely delicious, I hope you give them a try!  

Chocolate Peanut Butter Buttercream Whoopie Pies
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For the cakes
  1. 1/2 cup butter - melted
  2. 1 cup brown sugar
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 3/4 teaspoon salt
  6. 1 teaspoon vanilla
  7. 1 egg
  8. 1/2 cup Dutch process cocoa
  9. 2 1/3 cups flour
  10. 1 cup milk
For the peanut butter buttercream
  1. 1/2 cup butter - melted
  2. 1 cup creamy Peanut Butter
  3. 2 tablespoons milk
  4. 2 cups powdered confectioners sugar
For the cakes
  1. Preheat oven to 350 degrees. Spray baking sheet or whoopie pie pan.
  2. In a large mixing bowl mix together butter, sugar, baking powder, baking soda, salt and vanilla. Once mixed, add in the egg and continue beating until all smooth.
  3. Add Dutch process cocoa and continue mixing.
  4. Add flour and milk and continue beating until smooth. Make sure it's completely mixed and soft.
  5. Drop the cake dough by 1/4 cupfuls onto baking sheet or fill up whoopie pie pan. If using a baking pan, leave 1 inch between cakes as they will grow.
  6. Bake 11 to 13 minutes until firm.
  7. Remove from oven and let cool.
  8. Spread peanut butter filling on one pie, while using another pie to press it down.
  9. Enjoy immediately or wrap in plastic wrap to store.
For the peanut butter buttercream
  1. Beat melted butter and peanut butter in a bowl until mixed.
  2. Gradually mix in sugar and once thick, add milk in.
  3. Continue beating for about 2 minutes until buttercream is spreadable and fluffy.
Notes
  1. Makes 10-12 whoopie pies.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
The BEST Chocolate Peanut Butter Buttercream Whoopie Pies! Bake up a dozen of these classic Chocolate Whoopie Pies with this easy homemade recipe.  These pies are extra moist with DELICIOUS peanut butter buttercream filling - perfect for desserts and parties!

Creamy Peppermint Hot Chocolate

I know it’s only early November but I’m already in the holiday spirit.   The Halloween directions are still up but they will soon be replaced with snowmen and penguins.  The aisles of the stores are slowly starting to fill up with colorful holiday lights and ornaments.  Soon we’ll be smelling fresh pine (after we begrudgingly carry the tree home), the cats stockings will be hung and I will start to hum Christmas songs while baking cookies.   I love this time of the year, don’t you?

What’s another reason why I love this time of the year?  Seasonal products are out and recipes  are ready to be made.   One of my favorites is here folks.  Let’s just take a minute and look at this beauty.

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Sigh.  Sigh.  Sigh.

Coffee-mate’s Peppermint Mocha Creamer is here and I yell in happiness!  When I saw it in the grocery store I screamed in excitement and told Matthew quickly, and then I continued talking to him crazily to only turn around and realize I was talking to a much older gentleman who was confused. I apologized quickly, found Matthew and glared at him, and then continued to discuss this Peppermint Mocha and all the ways I planned on using it.

This season Coffee-mate has 3 seasonal flavors and I say we buy them all and have one heck of a party!  The seasonal flavors are only available through December so get them and stock up! 
Seasonal flavors include:

  • Dark Chocolate Fudge — Rich, dark and indulgent like only chocolate fudge can be. Enjoy a cup of coffee that’s every chocolate lover’s dream come true.
  • Peppermint Mocha — Enjoy one of the season’s most popular flavors! Let the comfort of crisp peppermint and chocolatey mocha warm you up this holiday season.
  • Eggnog Latte — What would the holidays be without the flavor of Eggnog? Invite over some guests and prepare a holiday flavored latte for everyone on your list.

Coffee-mate’s smooth, creamy taste has been perfected to not only complement coffee, but to bring out the best in it.  And it doesn’t stop at coffee,  let your mind wonder!  We’re talking bundt cakes, hot chocolate (hello there), lattes and so much more!   

What’s one of my favorite Winter time drinks? Hot chocolate of course! I can drink hot chocolate all day long to be honest, but that would leave me napping all day, so I like to save it for when we come in after a cold day or for dessert.    As soon as I brought home the Peppermint Mocha I gathered the supplies and hot chocolate was made!  We clinked glasses, sipped our hot chocolates and stared at each other nodding.  You know the nod, it’s one of those “Oh yeah, this is good.  Oh yeah, let’s just cherish this moment.”. 

Let’s all say a sweet hello to Creamy Peppermint Hot Chocolate.  Hello beautiful.

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I worked hard to get those candy canes by the way. I was the official first person to buy them at my  local grocery.  I saw the box sitting in the aisle unopened and I tore it open like a mad woman to get the first pack of candy canes out!  Then I raised them in the air and told Matthew to cheer with me but he wouldn’t.  

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So please make sure to grab some Peppermint Mocha when you see it!  You deserve this hot chocolate!

Creamy Peppermint Hot Chocolate
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Ingredients
  1. 1/4 cup Sweetened Condensed Milk
  2. 1/2 cup Coffee-mate Peppermint Mocha
  3. 1/4 cup Chocolate Chips
  4. 2 tablespoons Unsweetened Cocoa Powder
  5. 1/4 teaspoon Vanilla Extract
  6. 1/8 teaspoon Salt
  7. 1 1/2 cup Hot Water
  8. Candy Canes (optional)
  9. Mini Marshmallows (optional)
Instructions
  1. In a saucepan over medium heat combined condensed milk, Coffee-mate Peppermint Mocha, chocolate chips, cocoa powder, vanilla and salt. Mix until well combined and heated.
  2. Add hot water, continue stirring until mixed thoroughly. Do not let it boil.
  3. Add mini marshmallows on top and a candy cane on the glass edge.
  4. Enjoy.
Notes
  1. Servings: 2
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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I was selected for this opportunity by Clever Girls Collective, however all content and opinions expressed here are my own.

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