Saturday Recipe Round-up

It’s Saturday again, and what a week this has been! I’m stressed out to the max with my job search (who isn’t these days?) and the work that I’m currently doing at my office. It’s commencement season, which means lots and lots of invitations, certificates, programs and more.

Oh. And the clients want everything by next week.

Yay.

So, to calm down, I dug up some delicious recipes to share with you. Let’s see what I uncovered, eh?

Confessions of a Cookbook Queen has stolen my heart, once again, with her recipe for Devil’s Food Mini Donuts. Not only does it require NO frying (I really do hate heating up a pan of oil. Ew), but it also comes with a sweet chocolate frosting!

As usual, Alaska Mom made a beautiful new treat this week, Chewy Coconut Peanut Butter Chocolate Chip Bars. He recipe titles are even longer than mine! And you knew I was going to feature this bar recipe once I saw the word, “coconut,” in the title.

One of these days, the weather will warm up again, and I will make these classic ice cream sandwiches from Smitten Kitchen, one of the most classy blogging ladies I know. Who doesn’t want homemade ice cream sandwich cookies? I mean, aren’t those the most delicious cookies ever?

Ah, Bakerella. Her amazing decorating techniques never fail to amaze, and her creativity was spent this week on easy little panda cupcakes. The use of chocolate chips and sprinkles are such simple ideas that I wonder why I didn’t think of it before?

And this week’s piece de resistance is something I found trending on Pinterest: Cinco de Mayo pinata cookies from SheKnows. I was absolutely stunned at the sight of these beautiful and original treats. I can’t wait to find the time to make them!

– Niki

Chewy Chocolate Chip Cookies with Coconut

“Pride and Prejudice.”

A cup of hot cocoa.

Chocolate chip cookies.

Pink plaid, fur-lined moccasins.

Some days you just want the classics.

It’s going be one of those weeks, and coupled with the fact  it’s cold outside (oh, the fickle heart of April), it’s time to heat up the oven. After rummaging through my cabinets and examining my taste buds, it all came down to the leftovers – milk chocolate and semi-sweet chocolate chips, and of course, coconut. These cookies have a slightly soft center with crunchy and chewy edges.

Chewy Chocolate Chip Cookies with Coconut

(Original recipe from 101 Things to do with a Cake Mix)

Ingredients:
1 box of yellow cake mix
1/2 C butter, softened
1 tsp vanilla extract
2 eggs
3/4 C milk chocolate chips
1/2 C semi-sweet chocolate chips
3/4 C flaked coconut

Directions:
1. Preheat the oven to 350 degrees.
2. Mix together the eggs, vanilla and butter. Add in half of the cake mix.
3. Stir in the chocolate chips and coconut, making sure that all areas of the batter are reached.
4. Add in the rest of the cake mix. The dough will be stiff and chocolate chips might come loose.
5. Roll one tablespoonful of dough into a ball. This will secure the chocolate chips in the cookie and ensure perfectly round cookies. Bake for 11 minutes. The bottoms will be evenly browned.
6. Cool on tray for one minute before removing to a cooling rack.

Makes three dozen cookies.

Saturday Recipe Round-up

Good afternoon, Bakers Anonymous! It’s Saturday, and I’ve got stuff to do. Am I going to do it? Probably not. And that’s quite all right with me. In other news, it’s time for our weekly recipe round-up. We’ve got plenty of sweet treats for you to enjoy.

Alaska Mom made these delicious looking Banana Chocolate Chip cookies. I agree with her note to put walnuts into the cookies. Who doesn’t want a sweet crunch with their chocolate?

I found these amazing Oreo Cheesecake Bites at Six Sister’s Stuff, a blog I recently discovered on my many (many) perusings of the Internet. My favorite part of the recipe is that the cheesecake only needs to bake for 45 minutes and doesn’t require a water bath. Simplicity at its finest.

The ever lovely Confessions of a Cookbook Queen created these exorbitantly delicious Chocolate Cookies and Cream Cupcakes. Did you notice that the chocolate frosting is dipped in chocolate?!

Feeling adventurous, and maybe a little French? Try this banana bread crepe cake with butterscotch from Smitten Kitchen. You can even make the crepes by themselves and enjoy an international breakfast.

My Baking Addiction showcased these Coconut-Mocha Cupcakes. I am a huge coconut fan, not so much on the mocha, but look at that dark color! It looks so rich and dense.

– Niki

Double Chocolate Truffle Cups

I don’t know about you, but here at Bakers Anonymous, the weather has been NOT conducive to baking anything. And even though we went no-bake last week, the thought of turning on the gas oven and to bake cookies (which I really wanted to do) was unbearable. So, after a little bit of digging, I uncovered this recipe from Babble.com’s Family Kitchen. I stripped away all the frills to get to the core of the recipe; it turns out that this candy is perfect for extra additions like almond extract, nuts, coconut, even mini chocolate chips! We’ll save all of that for next time.

Double Chocolate Truffle Cups

Ingredients:
1 C semi-sweet chocolate chips
1/2 C milk chocolate chips
1/2 C heavy cream
1 C white chocolate chips
Any toppings or additions you want

Directions:
1. In a medium microwave-safe bowl, mix together the semi-sweet and milk chocolate chips with the heavy cream. Microwave for 40 to 50 seconds.
2. Stir the mixture together until the chocolate is fully incorporated with the heavy cream.
3. Scoop mixture into a plastic zip bag and cut off one corner. Pipe into candy cups. Fill about three-quarters full.
4. Let sit in the fridge for about 10 to 15 minutes.
5. Microwave the one cup of white chocolate chips for about 40 seconds. Remove from the microwave and stir smooth.
6. Scoop mixture into another plastic zip bag, cutting off a corner. Pipe the white chocolate in a spiral pattern (hopefully better than I did).
7. Set back in the fridge until the whole truffle has set. After that, you can keep them covered, on the counter or serve immediately.

Makes about 15 pieces, depending on how you spread the mixture.

Saturday Recipe Round-up

Good evening, Bakers Anonymous readers! Today I’m bringing back one of my favorite posts, the recipe round-up. This is the part of the show where I gather together five of my favorite recipes from the blogs I read this week. Let’s get started, shall we?

These Caramel Butter Pecan Bars from Confessions of a Cookbook Queen are simple, chocolatey, AND have caramel in them. It really sounds like a no-brainer to me. Plus, bars make for a nice change from the typical cookie.

I’ve been on a coconut kick lately, in case you haven’t noticed, so when I saw this coconut cake from a Little Bit Funky, I almost went out and made it myself. I love it when recipes can be made days in advance, because I don’t always want to eat my treats the same day (crazy, right?).

Speaking of coconut, here’s another cake from Taste of Home – the coconut-layered pound cake that I like to call the Almond Joy Cake. (I’m only slightly obsessed with coconut.

Now that it’s getting warmer, at least it is here in New Jersey, I’m looking for things that keep me away from the oven. Sure, air conditioning is wonderful, but do we have to use all of its wonderful cooling powers at once? Check out this banoffe pie from Brooklyn Limestone. No “real” cooking required.

And, finally, these Toblerone Cheesecake Bars from Once Upon a Cutting Board would be so problematic to have in my house. Who’s to stop me from eating them all by myself?

-Niki