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Fudgey Avocado Chocolate Chip Cookies

February 7, 2022 by chrissy@mythankfultable.com

I don’t think there is anything prettier and more rewarding than cutting into the perfectly ripe avocado. That creamy flesh, with a buttery texture and full of good things for our bodies. The avocado is complete in and of itself. I will eat an avocado sliced up, on toast, mashed into guacamole, in salad, on tacos, the possibilities are endless.

Finding the avocado at it’s perfect ripeness is that daily dance of checking to see- too firm, just soft enough? Then there is the occasional over ripe one I’ll try to make work, but an avocado is not like a banana. There’s no magical bread to make with the over ripe avocados. In my home, avocados rarely last long enough to be over ripe. So for me, it is a worth while weekly produce purchase.

Now, add some coconut sugar, some dark cocoa powder, and turn these beauties into cookie dough? Why not! If you are looking for an indulgent cookie that isn’t guilt laden. (Though truthfully, I am not looking at cookies like that ever at this point in my life…I am almost 50. Eat the darn cookie). Here we have an example of a healthier version, with no refined sugar, gluten free, oil free, and vegan. (I know there are vegan chocolate chips available at a lot of grocery stores at this point, which is great).

This cookie dough comes together quickly in the food processor, and it is dense, and fudge like. If you choose to make the cookies without the chips, they turn out as little brownie scoops. YUM

Because these cookies don’t spread much, slightly dampen your hand and give each of them a little pat to flatten. Ten to twelve minutes later, you have a delicious and mostly healthy treat!

I’ll be the first to admit that not many of my recipes fall into this category, so I am pleased to start incorporating healthier options for people in my life, and for me as well!

I hope you enjoy this recipe, and as always, I thank you for coming to the table!

Love,

Chrissy

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Fudgey Avocado Chocolate Chip Cookies

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These tasty, vegan, flourless, gluten free, oil-free, refined sugar free cookies are NOT flavor free! Tender little bites of chocolatey goodness let you have a treat without feeling guilty. Original recipe from www.veggiekins.com

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Cup Avocado (ripe but not over ripe)

3/4 Cup Coconut Sugar

3/4 Cup Dark Cocoa Powder

2 Tsp Baking Powder

1/2 Cup Chocolate Chips

1 Tsp Salt

Instructions

Preheat oven to 350*
Line a baking sheet with parchment paper.
Scoop avocado from skin and give a rough chop.
Using a food processor, pulse coconut sugar to remove any chunks.
Add avocado to coconut sugar and process until combined.
In a separate bowl, whisk together coconut, baking powder, and salt until combined.
Transfer avocado mixture to the bowl with dry ingredients fold to combine.
Add in chocolate chips if you are using them.
Your dough will look a little wetter than usual cookie dough. Use a cookie scoop to place dough in scoops on parchment lined baking sheet.
Using damp hands, pat down each cookie mound slightly- cookies will not flatten on their own.
Bake cookies at 350* for 10-12 minutes. Tops of cookies and edges will look slightly cooked.
Allow cookies to cool on baking sheet.

Cookies will be soft and store in an air tight container for a few days- they won’t last that long!

When Life Gives You Stale Bread…Make Bread Pudding ;)

March 27, 2020 by chrissy@mythankfultable.com

I’ll say this…we are using what we have, and I am loving it. My children aren’t big fans of leftovers. Yet, here we are eating them. This momma made a fresh loaf of bread because, bread is life and therapy for me. I took the uneaten bread, cubed it up, along with the rest of the borderline-toss-bread and made this little treasure. You too can make this magic with whatever you have on hand.

Bread pudding is the ultimate comfort food. It is warm, and sweet. It has crunchy parts (my favorite) and the soft parts (my daughter’s favorite). This one is literally a hodgepodge of the stuff I had to use in my pantry. No complaints friends, no complaints.

The basics in the recipe are: old bread, eggs, milk, sugar. I used part 2% milk and part almond milk, because it is what I had. You can alter the recipe to suit your supplies. I also added Vanilla Bourbon because, why not add booze to your bread pudding? I threw in chocolate chunks because I always have some sort of bagged chocolate in my baking stash. I sprinkled straight brown sugar on top, without nuts or anything else mixed in. Think little rivers of melty brown sugar puddled in the mix. But, if you have walnuts or pecans on hand, add away. You can even melt some butter and add that to the topping, if you want. There is nothing spectacular in making bread pudding, and yet…it is glorious.

You could share your stale bread with the critters outside… or you could take a few minutes and make this dessert. Which, by the way, could also be considered a breakfast of sorts…think French toast casserole.

Cube up your older bread and leave to get stale overnight. Butter a casserole pan of choice. Mix together eggs, milk, bourbon, vanilla extract, sugar. Add your goodies, chocolate chunks, pecans, raisins (never in my world but you do you), what have you. Sprinkle a topping on top if you want. Then bake. It is that simple.

I find that depending on the size dish you use to bake, you may have to cook a little longer. I do not like the idea of raw egg mix hanging out in the middle of my bread pudding. I bake it for additional 5-7 minute increments based on how it looks. It should not be runny, it should not look done. The edges should be golden and it will smell like deliciousness.

I will say that in this time of being home the salty has called out to me, the sweet has not. I also just haven’t wanted to bake. One, I am taking this meal-by-meal. Two, I can’t have an abundance of sweets in this house to be divided by three people, two of whom are new to leftovers. That said, when I did pull this out of the oven the kids emerged from their spaces and we all had a dish, warm from the oven. It was lovely.

Right now life is imperfect and different. We are making some things up as we go. And there are soft bits and crunchy bits. We mix and match and do the best we can. So hey, why not give that crusty bread a second chance to be something warm and delicious? You won’t regret it. I promise.

I hope you enjoy this recipe, and as always…thank you for coming to the table.

Love, Chrissy

Click below for a printable recipe.

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When Life Gives You Stale Bread…Make Bread Pudding 😉

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This is a throw together, left over, waste-not-want-not dessert that is making the best of this time of COVID-19. There is no wrong path here…

Author: chrissy@mythankfultable.com

Ingredients

Scale

5 Large Beaten Eggs
1 Cup White Sugar
1 Cup Brown Sugar
1 Cup Milk
1 Cup Almond Milk
3 Cups Cubed Stale Bread
1 Bag of Chocolate Chunks/Chips (or whatever you want to throw in)
Butter to coat inside of casserole paper
Additional Brown sugar to top

Instructions

Cube bread and leave out to get stale overnight.
Preheat oven to 350* and lightly butter a casserole dish (I used an oval Corelle ware white casserole, you can use anything up to a 13×9″ baking pan).
Mix together eggs, milk and vanilla in a bowl, incorporate sugars and mix thoroughly.
Pour egg mixture over bread mixture and combine. Let sit for 10 minutes to soak in.
Add chocolate chunks or other mix ins and put in casserole dish. (I actually poured the egg mixture over the bread in the casserole dish and let it sit…whatever is easier for you).
Sprinkle additional brown sugar over the top of the saturated bread.
Bake for 45 minutes minimally- check and continue to bake until it is set.

Cadbury Mini Egg Cookies

March 26, 2020 by chrissy@mythankfultable.com

I have a lifelong friend. She is brilliant, and beautiful, and I often say “runs the world.” I say this, because she does. Not only is she good at her job which is pretty important, she also pretty much takes care of everyone that crosses her path. She’s the one who helps families in need, is on every committee that betters our area, trains and volunteers in the community, funds people going on trips, or special camps, or even gives her not-so-old car. She’s the one who rarely takes time for herself, ever. To say I’ve known and loved her longer than I haven’t in this life is easy. She’s my person. That’s that.

And…this friend has a not-so-secret addiction. You all know mine is Cheez-its. (Straight up regular thank you. No need for fancy cheese or extra toasty). Well, this friend loves her some Cadbury Mini Eggs. They stalk her as soon as the snowmen and Christmas trees are cleared off the shelves. I am pretty sure they appear before Valentine’s Day. That purple bag calls out to her, as it should. Those little crunchy milk chocolate eggs with the coating are magical. It may even be possible that the first sighting of the Mini Eggs are photographed with some sort of Dooms Day comment and texted to said friend. Because, good friends send alerts when the caloric nemesis is present.

Needless to say when I saw a recipe for a dark chocolate mini egg cookie on Instagram…making these was inevitable. The original recipe is from @KelseytheFarmer’sDaughter, which is from her sister @JordynBakes, and adapted by me. I use dark cocoa powder and refrigerate the dough so my cookies are a little puffier. I also bake my cookies at a slightly lower temperature, as it is what I do. The cookies pictured on the original recipe are a slightly flatter and more bits and pieces from the egg category. I personally liked the idea of little cookie nests for little chockey eggs.

I love this cookie because is has layers of chocolate. There is the chewy dark chocolate cookie base. There is the milk chocolate of the mini egg, and the crunchy coating of whatever that’s made of…It gives the soft and sweet and crunch you’ve been waiting for.

If you are lucky enough to have someone you have loved since high school, through the really great moments and the really sucky moments of your life, you are really blessed. It is amazing that even though we are pretty much home at this point, between texting and FaceTime and Teams meetings, we are able to communicate with our loved ones. Even the fact that we can send sarcastic Instagram posts to one another adds another layer. How fortunate are we, that we are not without connection in a time of fear and the unknown.

Oh, just an aside…sometimes the Mini Egg cracks as it cools. This doesn’t impact the taste, in fact, it saves my lazy mouth from having to bite down through the egg to get to the cookie. And if that isn’t the epitome of lazy, I don’t know what is.

I only wish my sweet friend were here in my dining room or I were in her kitchen to share these beauties. True story, I will not be making these until we are able to spend time together and they will be dropped off at her house immediately.

To my friend who was the Nurse to my Juliet, who carted my non-licensed butt for far too long, and who literally has been my inspiration as one of the strongest women on the planet. You are my hero. XOXO.

I really hope you enjoy this recipe, and as always…thank you for coming to the table.

Love,

Chrissy

Click below for a printable recipe.

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Cadbury Mini Egg Cookies

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This dark chocolate cookie holds bits of mini eggs and packs the sweet chewy chocolatey crunch all in each bite. A perfect springtime cookie. Adapted from Kelsey the Farmer’s Daughter and Jordyn Bakes.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 cup salted butter, softened
1 cup granulated white sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/4 cup unsweetened dark cocoa powder
1 3/4 cup all-purpose flour
2 cups mini eggs, chopped (save additional mini eggs as whole to decorate the top of cookies)

Instructions

In a large mixing bowl, or in the bowl of a standmixer with a paddle attachment, cream together the butter and sugars on high until light and fluffy.
Add in the eggs one at a time on medium speed.
Add in vanilla.
In a separate bowl, whisk together salt, baking soda, cocoa powder, and flour.
Add the dry ingredients to the wet, about half at a time, mixing on low to try and reduce the puff of cocoa powder that always makes a mess!
Mix on low until just incorporated.
Use a spatula to scrape down the sides and bottom of the bowl.
Stir in the chopped mini eggs on low speed.
Scoop out dough with a tablespoon and roll into balls.
Refrigerate for a few hours or overnight.
Place cookies onto the cookie sheets. Press an extra mini egg piece or two on top of each cookie dough ball if you’d like an extra pop of colour on top.
Preheat oven to 325*
Bake for 9-12 minutes. Remove from oven, and let cool on the cookie sheet for about 10 minutes before moving to a cooling rack.

Double Chocolate Peppermint Cookies

February 12, 2020 by chrissy@mythankfultable.com

The season for peppermint crunchy topped chocolate cookies may have passed…no wait, it hasn’t.

While traditionally a this is considered a Christmas peppermint cookie, I dare to say these little darlings can still find a place in February. The smart marketing people of the world determined that pre crushed peppermint candies make this possible. Starlight mints (I think that’s what they used to be called) are available year round as well, so if the combination of chocolate and peppermint makes your heart flutter, this cookie is for you.

There is something to be said about the way mint complements the dark chocolate, red and white are for sure in with Valentine’s theme, and no one will say no to cookies. Unless your sweetheart is one of those not into sweets people. I know they are out there.

My return to writing the blog has been slow, and I am going to ease myself back in, but this recipe was too nice to wait for my thoughts to get lofty to blog about. I switched up Broma Bakery’s recipe to include dark chocolate chips instead of white, mine are drizzled instead of dipped, but the essence of the recipe is the same and they get all of the credit. I also bake my cookies at 325* because that is what I do. I like a cookie with no brown on the bottom, a soft chewy cookie that is just ever so slightly under-baked and left to continue cooking on the cookie sheet tends to make perfection for my taste. If you are a 350* baker, watch the cookies so they don’t overcook while baking!

Hopefully this new year has brought all good things, and this cookie recipe will find you with happy hearts.

I hope you enjoy it, and as always, thank you for coming to the table!

Chrissy

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Double Chocolate Peppermint Cookies

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This dark chocolate peppermint cookie is drizzled with white chocolate and crushed peppermints…perfect for the holidays and for your favorite minty valentine. Original recipe found on Broma Bakery’s website. Their cookies use white chocolate chips and are dipped in additional white chocolate. I used dark chocolate chips and drizzle…but the options are limitless.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Butter at room temperature
1 Cup packed Dark Brown Sugar
1 Large Egg at room temperature
3/4 Cup Flour
1/3 Cup Dark Cocoa Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Teaspoon Peppermint Extract
1 Bag Dark Chocolate Chips
7 ounces White Chocolate
1 Teaspoon Coconut oil or Crisco
1/2 Cup Crushed Peppermint Candies

Instructions

In a mixer with a paddle attachment, cream together butter and sugar until light and fluffy.
Add in Egg and Peppermint Extract.
Sift together dry ingredients in a separate bowl.
Add dry ingredients carefully into butter mixture, until combined.
Fold in Chocolate Chips.
Scoop dough into balls and chill dough (I do this with almost every cookie dough I make- it isn’t necessary but I like the way the cookies turn out after the dough has been chilled).
Preheat oven to 325*, prepare cookie sheet with parchment or silicone mats.
Place chilled dough balls on the cookie sheet and bake for approximately 10-12 minutes.
Allow cookies to come to room temperature.
Combine white chocolate and crisco or coconut oil over a double boiler or microwave and stir gently until melted.
Drizzle white chocolate over cookies and sprinkle with crushed peppermint candies while chocolate is still soft.

Chocolate Brownie Turtle Cookies

February 6, 2018 by chrissy@mythankfultable.com

Chocolate Turtle Cookies

Of all the pretty cookies in the world, the ones worthy of those you love and hold dear, the ones you are willing to work your kitchen goddess skills for, these are that cookie.

However, unlike to course of true love, these go pretty smoothly, and quickly, considering they have to be rolled, filled, drizzled…you get the picture.

While I bake (the actual process of baking) for myself, the end result (what I bake) is rarely for me. I would rather give it away or share it. I don’t need to eat the treats, I refuse to buy bigger pants. What I need is to create the treats, then write about them. That’s my thing. The eating of the thing is a bonus. Which is why, my staff room has become my taste tester location. These cookies, however, sing out, “I LOVE YOU CHRISSY!! COME TO ME!!” These cookies, I made for me. (I didn’t eat them all, I promise).

Did I mention they taste like a tiny chocolate caramel turtle brownie instead of a cookie? Soft, with a slight caramel chew, and a chocolate drizzle to top it all off?

They are so pretty, and decadent, and my only regret is I didn’t make a double or triple batch.

The dough is rolled and chilled. When ready to bake, the dough balls are rolled in egg white and chopped pecans, placed on a cookie sheet and they are given an indentation to hold future caramel. One can use a spoon to do this, or, use that opposable thumb you were fortunately given. I actually re-indented post bake to make sure those babies held all of the caramel.

Now, a note on pecans. I used chopped pecan pieces. I then gave a few pecans a whirl in the processor so they were smaller. Those cookies came out looking more “pecan dusted” over “pecan accented.” The choice is yours. I liked the look of the bigger pieces, but that’s me.

Bake, then set to cool, make your caramel and fill. Then a simple chocolate drizzle is added to say, “Hey baby, you know you want me.”

I made these for the holidays and saved this recipe for now because quite frankly, if you only made these for Valentine’s Day, you would communicate effectively, “Yes, I do indeed love you.”

If you need to break up the task of making these (and I love this when baking anything that requires multiple steps…thus my profound respect for biscotti, so easy). I say, mix and roll day one, roll in pecans and bake and indent, then caramel and drizzle. This can be spread over a few hours or a few days. The cookies keep in an air tight container and the caramel can be added right away or the next day, your choice.

Once the chocolate is drizzled and cooled, the cookies can even be stacked. The drizzle acts as a protective layer between caramel and therefore “stickage” is minimal. I stored mine between layers of parchment, and don’t think I wasn’t tempted to lick the caramel off the parchment before I threw it away. No shame, no judgement.

Sometimes we bake for those we love. Sometimes the person we love and who we bake for is ourself. Because, it all starts with what we love, which should be ourselves. Because we are worth making beautiful things for just us. That, is a wonderful thing.

I hope you enjoy this recipe (you will), and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Chocolate Brownie Turtle Cookies

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Fudgey chocolate cookies rolled in pecans and topped with a soft caramel center. Additional chocolate drizzle adds the final touch!

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Butter
2/3 Cup Sugar
1 Large Egg, separated
2 Tablespoons Milk
1 Teaspoon Vanilla Extract
1/3 Cup Dark Cocoa Powder
1 Cup Flour
1/4 Teaspoon Salt
1 1/4 Cup Chopped Pecans

Caramel Filling:

14 Caramel Candies
3 Tablespoons Heavy Cream

Chocolate Drizzle:

1/2 Cup Semi Sweet Chocolate
1 Teaspoon Shortening

Instructions

In a mixer, combine butter and sugar until light and fluffy.
Add egg yolk, milk, and vanilla extract. Mix until incorporated.
Add salt, cocoa powder, and flour.
Refrigerate dough for a few hours or overnight.
Roll dough into balls, dip in egg white, and roll in chopped pecans.
Place dough onto parchment lined or Silpat lined baking sheet.
Make a small indentation in each ball of dough.
Bake at 325* for 12-14 minutes or until set.
Prepare caramel filling by combining caramels and heavy cream in a microwave safe bowl or on the stove top.
Fill the indentations with caramel filling.
Drizzle chocolate drizzle over the cookies.

Peanut Butter Buckeyes

January 30, 2018 by chrissy@mythankfultable.com

Peanut Butter Buckeyes

If you have ever had the opportunity to see a real Buckeye, (Google image search that term right now), the idea that someone, somewhere along the line thought, “Hey, let’s take peanut butter and dip it into chocolate and call it a buckeye.” is pretty genius.

While I don’t fall into the peanut butter & chocolate love I know people hold dear, I do like creating a dessert that disappears and makes people happy. These fit the bill. They are also super easy to make and even though you have to do it in stages, and it requires dipping in chocolate, you’ve got this.

Now, when it comes to cooking, my people are content to let me do my thing. Except, on this day, I had willing helpers. They wanted to sample, ahem, I mean, help me with this recipe.

Oh the magic of peanut butter balls. You bring out the chefs in us all.

This is the recipe from Jif peanut butter…but pretty much every recipe is the same ingredients- peanut butter, butter, confectioner’s sugar, etc.

I grew up with Jif. Every family has their own brand and respect to that. I have a friend who only uses Peter Pan. I have another who swears by Skippy.

If you are an I-only-buy-natural-peanut-butter kind of person, I have to ask, Why are you making peanut butter balls? Go make energy bites or protein balls. The real deal stuff is perfect for Ezekiel bread, but not this recipe. (I am a huge natural peanut butter fan, BTW, just not for this recipe).

You mix the dough, refrigerate, then melt some chocolate and dip. Refrigerate a second time and hide from the people who will eat them before it is time to serve.

Peanut Butter Buckeyes

The hardest part of this recipe is the actual dipping part. As in, if you use a toothpick, you have to hold onto that ball. If you use a spoon, you have to make sure it isn’t too covered or not enough covered. That’s pressure.

OK, so it isn’t world peace pressure, but I need to be honest, if I didn’t stress about them being pretty, it would have been easier. Come to find out, people don’t care if it’s pretty when it’s a buckeye. They want it to taste good.

The balls are basically the inside of a peanut butter cup consistency, with powdered sugar and butter mixing with the peanut butter to be light and fluffy. They are sweet and light and lovely.

They also potentially last a long time, should you need them to be and or hide them well. If kept refrigerated, they can last for a few weeks. I hid some in the fridge way in the back where it is super cold, and managed to make them last three weeks. Now, with chocolate being temperamental, I wouldn’t make them that far in advance to share, but for my own snacking purposes (and remember I am not drawn to these), I was pleased they still looked and tasted good.

I know the big Valentine’s Day is coming up, so if you have someone special who is a peanut butter lover, what could be more charming than a batch of confections that look like a nut? Come on, you crazies, get your Jif out and make some balls for the one you love.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Peanut Butter Buckeyes

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This recipe is the original Jif Creamy Peanut Butter Buckeye recipe.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 1/2 cups Jif creamy peanut butter
1/2 cup bitter, softened
1/2 teaspoon salt
3–4 cups confectioner’s powdered sugar
2 cups semisweet chocolate chips
2 tablespoons crisco or shortening

Instructions

Combine peanut butter, butter, vanilla, and salt in a mixing bowl.
Beat with a mixer on low until blended. Add two cups of confectioner’s sugar until blended.
Add additional sugar as needed until dough can be formed into balls that will maintain shape when dipped in chocolate.
In a microwave safe bowl, melt chocolate chips and shortening together and mix.
Insert toothpick in peanut butter ball. Dip 3/4 of the ball in chocolate mix, leaving top uncovered to resemble a buckeye.
Place on wax-paper lined tray. Remove toothpick. Smooth over holes.
Keep refrigerated until firm.

Mexican Hot Chocolate Cookies

December 28, 2017 by chrissy@mythankfultable.com

Mexican Hot Chocolate Cookies

This time of year tends to lean to the crazy side of things. Food, family, friends, programs, ending semesters, grading, finals, shopping, busy busy busy.

This is in addition to regular life stuff, like sports and work and feeding your family, so imagine my sadness when I realized that the blog hasn’t really gotten attention in a week. Then more sadness when I realized that this cookie has a grand total of two pictures for the whole blog. I guess, in the midst of photographing and recipe typing, this cookie got the short end of the stick. Kind of makes me sad, because of the cookies with the most surprise, this one is delish.

Imagine a dark chocolate cookie, rolled in a mixture of sugar, cinnamon, and two kinds of chili powder. Then baked to a soft dark sweet and spicy treat. You have this cookie.

Originally by Martha Stewart in her glory (yes I own almost every one of her cookbooks), the cookie calls for unsweetened cocoa powder. I have baked it with Dutch process and Dark Cocoa and hands down, my family prefers the darker chocolate flavor. I have also upped the spice factor by adding both Ancho and Chipotle, and increased the amounts, but trust me, with the sugar and the cinnamon, the subtle heat that happens with this cookie is more of a “Oh Wow” than “What the heck?”

As an aside, these spices are from the Atlantic Spice Company, an awesome little shop in North Truro, Massachusetts. This is in the Outer Cape Cod, at the junction of 6 and 6A. A must stop if you love to cook and are on the Cape. They have an amazing selection of spices and teas as well as the very cool gift selection for the culinary artist in your family (many items in my stocking came from the Atlantic Spice Company and I was very pleased).

In all fairness, I do typically warn the consumers of what is what on a cookie tray. My mom is not a fan. Spicy is not her thing. So, in respect for those who want to stay to the safe side of the cookie tray, let your guests know.

If you are the type who loves a little kick, and likes to be inspired, then this is the cookie for you. You can’t go wrong with a spicy dark chocolate chewy cookie that has just the subtlest hints of red flecks amongst the sugar. The cinnamon also rounds this out, so it is just a flavor boom of a cookie.

I also continue to bake my cookies at the lower temperature (I know, who do I think I am to mess with Martha Stewart on a recipe?) to keep them soft and I find that these are the kind of cookies you bake, and serve. As in, tender and break easily after the first day. So if you are planning to bake and freeze or bake and leave out…maybe do another kind of cookie. The good thing is, this dough doesn’t require chilling after mixing and before baking, so you can do this in one setting.

The soft chocolate crinkly top with the mix of sweet and heat makes this the perfect bring along to something like a Super Bowl party, where the folks who are clinging to the wings platter might enjoy spice with their cookie, or an event were foodies who like to try something new are up for a new dessert. I say, it takes all kinds of cookies to make up a tray.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Mexican Hot Chocolate Cookies

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Author: chrissy@mythankfultable.com

Ingredients

Scale

2 ¼ Cup Flour
½ Cup Dark Cocoa Powder
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
½ Teaspoon Coarse Salt
1 Cup Butter
1 ¾ Cup White Granulated Sugar
2 Large Eggs

2 Teaspoons Cinnamon
½ Teaspoon Ancho Chili Powder
1/2 Teaspoon Cayenne/or Chipotle Chili Powder (If you are going to go easy, this is the place to do it).

Instructions

In a medium bowl, sift together flour, cocoa, cream of tartar, baking soda, and salt. Set aside.
In an electric mixer, combine butter and 1 ½ Cups of sugar until light and fluffy.
Scrape down sides of the bowl, beat in eggs until combined.
With mixture on low, slowly combine dry mixture until combined.
Refrigerate dough for a few hours up to two days.
In a bowl, combine ¼ Cup Sugar, Cinnamon, and Chili Powder
Scoop dough into balls and roll into cinnamon sugar mixture.
Place dough balls on parchment lined cookie sheets.
Bake at 325* for approx. 10 minutes. Bake until cookies are set in the center and are beginning to crack.
Let cookies slightly cool on cookie sheets then transfer to wire rack to cool completely.

Notes

Yield 32 Cookies

Chocolate Dipped Orange Biscotti and Fear of Doing New Things

December 13, 2017 by chrissy@mythankfultable.com

Chocolate Dipped Orange Biscotti

So…true confession, biscotti has always terrified me as a baker.

I know, that sounds foolish, because terrified is a very strong word for a baking adventure, but there it is. It’s a dough that you divide in two and bake all at once, then slice and REBAKE? As in, risk brown bottoms not once but twice? Yeah…hard pass.

In every cookie swap I join, it’s the biscotti I hide for myself. (Come on, you all hide stuff from your children). If I am having coffee at a pastry shop with a friend, the biscotti winks at me and says, “Hey girl, you know you want me to come along. You can dip me in your coffee and my chocolate will get all melty.”

Ok, sorry if I just made biscotti sound like porn or a bad meme. But it’s true. It’s the one cookie I love that I have never made.

Until last night.

At my Library Cook Book Club Cookie Swap (I brought the Dark Chocolate Crinkle Cookies), when I confessed my fear of biscotti, I was challenged by my wonderful cooking friends to try my hand at biscotti for the blog. “A blog challenge if you will.” (I just said that in the Project Runway season sixteen “twins” voice in my head). So I began my research. Turns out, there are a lot of biscotti options out there.

Pleasant surprise, biscotti turns out to be one of the easiest, most beautiful cookies to make, and did I mention easy already? because they are. If you have attempted the Dark Chocolate Sea Salt Caramel Cookies or the Browned Butter Sea Salt Caramel Cookies, you have already superseded the cookie hard to make expectations.

So, here I am with another major life lesson, you don’t know until you try. Easy to dish out as a parent, not so easy to do as a grownup.

Truth be told I am not good with new or uncomfortable. I am not a fan of icebreakers, I do not like to have to get up and be silly unless it is spontaneous or I initiate it.

I am a team player, I have done fun things like swim with dolphins and ride the slide that goes through the shark tank. We’ve had kitchen dance parties. I’ve been known to see how many different beaches we can walk on in a day. Don’t get me wrong. I’m not totally rigid and predictable.

But new things? No. I have a mantra I made for myself years ago when it came to new jobs or adventures, “You can try anything for two weeks.” (then reevaluate the situation to see if it sticks or I was right in my initial mindset of NO). Or in this situation, I could try to make biscotti. I couldn’t really judge how difficult it is until I tried, right?

So, I tried. I selected Chocolate Dipped Orange Biscotti, because chocolate and orange are two of my favorite flavors. The original recipe from www.portandfin.com seemed pretty straightforward. I switched out the extract and of course added more orange zest. I also used semisweet chocolate because it is what I had in my pantry.

One bowl mix, one stick of butter, about an hour of my life in the kitchen, very little risk.

The dough comes together quickly, and is turned out onto a lightly floured surface and formed into two long rectangles. Then it is baked. Surprisingly the small rectangles not only get bigger but also puffier, which was very cool. I had intended smaller shaped biscotti and ended up with the “normal” sized biscotti.

Let the bars cool for about ten minutes, take out that big knife and slice on the angle. Then place them back on the cookie sheet sideways (middle side up) and bake a second time.

I used parchment paper, and followed the baking time closely. The great thing about biscotti is it is supposed to be a drier cookie. It is also supposed to be more golden than the average cookie, so the fear of brown bottoms has to go. And by brown bottoms I am talking about slightly darker than the cookie itself, not like a burnt sienna crayon.

Once the cookies are done baking a second time and cool, melt that chocolate and dip away.

SO GOOD.

So here’s the funny thing that happened as soon as I bit into my first baked biscotti. All of these memories of biscotti came flooding into my mind.

Like anisette sponge cookies which I think was the closest I can remember to biscotti as a kid.

Like the first time I had biscotti with my dad with coffee like a real grown up.

Or the many conversations over coffee with my good friend Beth and the variety of biscotti she used to have at my disposal, (thanks friend).

Or that one time George and I ran away from home to Newport and got caught in the rain, and bunkered under the porch at The Coffee Grinder on Bannister’s Wharf and sipped our lattes and shared a biscotti. Which, to this day, is one of my favorite moments. (As documented on the Instagram pic below).

Biscotti in the rain with George

I got to thinking, how many other things am I afraid to do that are actually really easy but I’ve built up in my head to be scary (hello spin class/cross fit/trip to Europe/redoing my bathroom on my own/setting down a patio path) that I might be able to do just as easily as bake these cookies? Ok, some things require a professional, but you get my meaning.

All this to say, make the biscotti. You won’t be sad you did.

Bonus: my son, who is currently wrestling and watching everything he eats, ate one and said, “Mom, so good.” Which, as a momma, is the best compliment. Or at least, to me it is.

I might even go as far as to say my baker pride inched up a notch. Which, is good for the soul. Probably not as good as the spin class that I am afraid of and should take would be for my figure, but hey. I’ll take my romance of the biscotti for now. Baby steps and conquering fear and all that.

As an aside, I will also be posting about the Eggnog Biscotti with Rum Drizzle ASAP, as I couldn’t stop with one type of cookie. Because, baker fear issues. I’m also planning a chocolate peppermint biscotti and I probably won’t stop there. I may be slightly obsessed, just saying. That’s what happens when you find yourself newly in love with something or someone. You just have to know more, and biscotti, I am all heart emoji eyes for you.

I hope you enjoy this recipe, and sit yourself down with one and a warm beverage of choice, because they are a kick your feet up and enjoy yourself cookie if ever there was one.

Chocolate Dipped Orange Biscotti

As always, thank you for coming to the table!!!

Chrissy

Click below for a printable recipe.

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Chocolate Dipped Orange Biscotti

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Delicious Orange Biscotti Dipped in Semi Sweet Chocolate. Original recipe found on www.portandfin.com with some minor changes.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup (One Stick) of Unsalted Butter
1 Cup Granulated Sugar
2 Eggs
1/2 Teaspoon Orange Extract (If you don’t have this you can use vanilla or almond)
2 Tablespoons of Orange Juice
3 Tablespoons Orange Zest
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
2 1/2 Cups of All Purpose Flour
1 Egg White mixed with 1 Teaspoon of Water (For brushing the dough before first baking)
1/2 Bag of Semi-Sweet or Dark Chocolate morsels.

Instructions

Preheat oven to 325*
using a mixer, combine butter and sugar until fluffy.
Add Orange Zest and combine.
Add Orange Juice, Eggs, and Extract (Orange or Vanilla) and mix until well combined.
Add Baking Powder and Salt.
Slowly incorporate the flour, mixing until just combined. The dough will appear sticky- that’s how you want it.
Turn dough out onto a lightly floured surface and divide into two portions.
Roll each portion to a rectangle approximately 12 inches long by 4-5 inches wide.
Place each rectangle on a parchment lined baking sheet with a few inches in between (dough will spread and rise as it cooks).
Brush tops of both rectangles with Egg White and Water Mixture
Bake for 30 minutes in 325* oven until lightly golden and firm to the touch.
Cool for ten minutes.
Lower oven heat to 300* at this time.
With a chefs knife or other longer knife, slice through the rectangles on an angle to the size preferred. (I made mine about 3/4″ wide and yielded about 20-24 biscotti).
Stand each slice on its side, (cut side up) and bake at 300* for an additional 30 minutes or until dried and lightly browned.
Let cookies cool completely.
Melt chocolate in microwave or in a double boiler, watching the chocolate doesn’t burn.
Dip biscotti in chocolate or using a knife, spread a layer of chocolate on the biscotti.
Allow chocolate to set, this can be done in the refrigerator or in a cool location.
Store in an airtight container in a cool location.

Chocolate Bourbon Pecan Pie

December 2, 2017 by chrissy@mythankfultable.com

Chocolate Bourbon Pecan Pie

Prepare to wow and amaze your guests, be the star of the dessert table, and enter into a sugar coma that compares to no other. May I present to you, the Chocolate Bourbon Pecan Pie.

This is a staple in my dessert arsenal, it is also the pie that never seems to have a remaining slice left in the pie plate. It’s the top pick of my daughter and I think, mine as well.

This pie comes out twice a year: Thanksgiving and Christmas. So maybe that is why it is so special. Or, it could be that pecan pie meets chocolate chunks and it melts into a flaky pie crust to make the gooey, sticky, wonder that is pecan pie meets chocolate.

I can’t expound on it’s perfection.

Chocolate Bourbon Pecan Pie

Now, if you aren’t a pecan pie lover, and I know you are out there. I understand. It isn’t for everyone.

But for a girl who didn’t try pecan pie until I was an adult, the wonder is still there for me.

This recipe is all over the internet, my original copy was from 2012 and printed from all recipes.com. I have since seen it on several blogs, and the variations are minimal.

Essentially, you combine sugars and corn syrup, butter until melty and beautiful. Combine eggs and bourbon and vanilla in another bowl, and you marry the two. Then add your pecans and chocolate and pour into the pie shell.

Chocolate Bourbon Pecan Pie

What I love about this pie is how beautifully it sets up. I let my pecan pie bake until there is almost no jiggle in the middle. It actually almost puffs up and then settles down as it cools. I have also experimented with chocolate chips and chocolate chunks, and both seem to have the same consistency when it comes to melting into the under-the-pecan layer.

The smell in your kitchen as this bakes is somewhere between pie crust and toasted pecans and brown sugar. Which, in my opinion, is quite lovely.

I am thankful this pie only appears a few times a year, even though my daughter continues to ask when the next pie is being made (she had to share this one with the family), I am reticent to make it only because it is a serious temptation. As in, let the dog out in the middle of the night and grab your fork temptation.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Chocolate Bourbon Pecan Pie

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A delicious combination of melted chocolate and pecan pie come together in this dessert! Perfect with a dollop of fresh whipped cream.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Unbaked Pie Shell
1 Cup Chopped Pecans
1 Cup White Granulated Sugar
1 Cup Dark Corn Syrup
1/2 Cup Butter
4 Eggs, beaten
1/4 Cup Bourbon
1 1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
6–8 Ounces Chocolate Chips

Instructions

Preheat oven to 325*
In a saucepan, combine corn syrup, sugar, butter, and cook over medium heat, stirring constantly until butter is melted, sugar is dissolved, and ingredients are combined.
Cool mixture slightly.
In a large bowl, whisk eggs, vanilla extract, bourbon, and salt.
Slowly pour melted sugar and corn syrup mixture into egg mixture, whisking constantly.
When combined, add pecans and chocolate chips.
Pour into pie shell and bake for 45-60 minutes, depending on your oven. You want to check- give the pie a little jiggle and see if the inner part of the pie has set.

Chocolate Peppermint Thumbprint Cookies

November 22, 2017 by chrissy@mythankfultable.com

Chocolate Peppermint Thumbprint Cookies

This is the quintessential Christmas cookie. Chocolate, peppermint, little hints of candy cane and red and white stripes. Come on, pop in that Christmas playlist and make a batch. Ya know you want to.

I love these cookies because they are easy to mix up, refrigerate, roll into balls, and bake for ten minutes.

Peppermint Kisses

There is a combination of peppermint in the dough as well as the candy cane Hershey kiss, (yes, I buy these as soon as they come out because last year I couldn’t find them). I make mine smaller because I think the peppermint is a big taste, and a big peppermint cookie may be too much of a good thing.

They freeze nicely, so if you are looking to get a batch of cookies underway for your cookie trays, this is a nice recipe. It is originally from www.smalltownwoman.com ‘s website. I changed the amount of peppermint extract and other than that, they are perfect as is.

Chocolate Peppermint Cookies awaiting a Kiss!

They also look SO PRETTY. I am a mint chocolate chip ice cream gal so this recipe is right up my alley. And hey, cookie trays need to be about variety. I will place these cookies along side a white chocolate raspberry cookie, a bar cookie, a Mexican hot chocolate cookie, and it meets all palettes.

These cookies are just enough sweet and chocolate and peppermint to satisfy the Christmas spirit in everyone. Turn the Hallmark channel on (I have to confess it is not my thing but seems to be the respite of EVERYONE around me), prop your feet up, and eat the cookie.

One note, I use Dark Cocoa Powder. I like the consistency, and I like a chocolate cookie to be really chocolatey. It is usually found right next to the regular cocoa and for me, I like it better. I do also use Dutch Processed Cocoa from Penzey’s and Trader Joe’s has a really good cocoa as well.

I love how these bring together a dynamic duo of peppermint and cocoa, and how they have that extra special touch of the striped kiss. I will warn you the kiss melts quickly and you need to leave them alone for a while until they set. (Read: temptation central).

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe

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Chocolate Peppermint Thumbprint Cookies

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Pepperminty chocolate cookie with a peppermint kiss in the middle! Original recipe from www.smalltownwoman.com

Author: chrissy@mythankfultable.com

Ingredients

Scale

8 Tablespoons/ 1/2 Cup of Butter
1/2 Cup White Sugar
1/2 Cup Brown Sugar
2 Eggs
2 Teaspoons Peppermint Extract
1 1/2 Cup Flour
2/3 Cups Dark Cocoa Powder
1/4 Teaspoon Salt
1/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
One Bag unwrapped Peppermint Kisses

Instructions

In a mixer, cream together butter and both sugars until fluffy.
Add eggs one at a time until incorporated.
Add in peppermint extract.
Add Cocoa Powder.
Add Salt, Baking Powder, Baking Soda, then flour, scraping down the sides of the bowl.
Wrap dough in parchment paper or Saran Wrap and refrigerate for a few hours or overnight.
Scoop chilled dough and roll into balls.
Place on a parchment or silpat lined baking sheet.
Bake cookies for 10 minutes at 325*
Leaving cookies on the baking sheet, press one peppermint kiss into each cookie.
After a few minutes, remove carefully to parchment paper lined surface or cooling racks.
Allow peppermint kisses to re-harden before serving.