The Secret Recipe Club: Reese’s Peanut Butter Cookies

January is here, group B’s reveal date is here, and The Secret Recipe Club is back! We took a little break in December for the holidays and decided to start off fresh again in 2013!

This time around I was given Erin’s fun blog Dinner’s, Dishes, and Desserts. With a name like that, I instantly knew I’d be baking up something sweet. I like when The Secret Recipe Club comes around the same time a UFC event is being played at my best’s friends home. I don’t like to come empty handed and a couple dozen cookies will make them all very happy. These cookies in fact were very popular.You have a peanut butter cookie, with chocolate chips and then topped with a chopped up miniature Reese’s peanut butter cup. You could only imagine how good these smelled baking up.

I can’t believe I found VALENTINE’S DAY candy ALREADY!!!

I thought 1 cookie would be enough because they are quite large but I realized I went back for seconds and thirds. I love chocolate and peanut butter and I had a good workout that day, so I deserved it! Oh and I’d recommend a glass of ice cold milk to wash it all down!

Please head on over to Dinner’s, Dishes, and Desserts for the recipe to Reese’s Peanut Butter Cookies. She has a cute blog and you will find many other great recipes there as well.

Happy baking!
Fallon

Gluten Free Cowgirl Cookies

I’ve had a real sweet tooth lately and cookies was something at the top of my list. When I bake for myself, if it is often I try to make the recipe a bit more healthier. I want my sweet tooth satisfied, which usually means chocolate better be involved. I found this recipe for Cowgirl Cookies from The Bikini Baker. She has already healthified the recipe by using applesauce, stevia, ground oats and egg whites. Instead of using butter, coconut oil was substituted. I was going to make my own oat flour but saw I had brown rice flour in the cabinet instead. I decided to swap that and see how the cookies would turn out. They definitely have a different texture, softer and more fragile. I’d probably experiment more with the brown rice flour and add a teaspoon of xanthan gum to make them fluffier.

These look like healthy cookies but they taste really good. It is important to use really good chocolate chips, to satisfy that sweet tooth! This batch ended up making 32 cookies (instead of 24 cookies) for me. I’ll eat them before a workout or have them as dessert!

To make these cookies 100% gluten free make sure the oats you are using are labeled as being gluten free.

Gluten Free Cowgirl Cookies
Adapted from The Bikini Baker

Ingredients
1 cup organic brown rice flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 cup extra virgin coconut oil, melted
3/4 cup unsweetened applesauce
1 cup Stevia in the Raw
1 large egg + 2 egg whites
2 teaspoons pure vanilla extract
1 cup dark chocolate chips
2 cups gluten free rolled oats
1 cup chopped pecans

Directions
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or spray with non-stick cooking spray.

In a large bowl whisk the flour, baking powder, soda, cinnamon and salt. Set aside.

In another bowl beat the eggs and the coconut oil till pale yellow. Add the applesauce, stevia and vanilla; beat until smooth.

Add the flour mixture to the wet mixture. Mix well and then add in the oats, chocolate chips and pecans until incorporated.

Drop by tablespoon full (or a cookie scoop) onto a prepared cookie sheet. Do not flatten.

Bake for 10 to 12 minutes until lightly golden brown. Remove from oven and let sit on pan for a few minutes to set, then transfer to wire rack to full cool.

I store mine in the fridge and in the freezer. These are really good right out of the freezer! Usually the stevia can add a bit of a bite but with the addition of the applesauce and chocolate chips, you can’t tell.

Enjoy,
Fallon

   

Merry Christmas + A Cookie Party!

Good morning bloggers! I’m sure everyone is already in the kitchen getting together a fantastic Christmas Eve meal and baking up all those last minute sweets. I wish I was as festive this year. I haven’t baked any cookies and since I have nothing to show for it, (I’m naughty, I know!) Amanda from The Secret Recipe Club decided to have a cookie party. She is linking up past entries that are cookies from The Secret Recipe club members. I figured if I’m not baking, I might as well show off other people’s cookies! Hope you guys have a great weekend. I’ll be drinking plenty of wine I decided. Must numb the un-festiveness in me. ;)

Fallon

Just click the button above to check out all the cookies!! I wonder what Santa would like?

Mandel Bread for Cookie Exchange

Today I’m heading to a cookie exchange party! I was busy baking last night for several hours. Remember the cookie exchange party I helped host last year? It was so much fun and I was kind of glad my mom had a friend who decided to try it out this year instead.

With my busy work schedule I didn’t want to make a complicated cookie this year. I wanted something simple, not too sweet and light to the taste. Ashley from The Edible Perspective shared a delicious recipe last year for mandel bread. I remember trying it out for myself last year as well and loved it. I shared it with some friends and at the end of the night only crumbs were left. This isn’t your typical cookie you’d see at a cookie exchange but it is one I enjoy. They are light and flakey from the olive oil. I cut out 1/2 cup of the sugar and used stevia instead. I like to cut up my Mandel bread into smaller pieces because then I don’t feel bad if I eat a few extra pieces. Or at least that is what I like to think. ;)

All you need for this recipe is 2 bowls and a wooden spoon. Ready, set, go!!

Mandel Bread
Adapted from The Edible Perspective

Ingredients
3 large eggs
1/2 cup sugar
1/2 cup stevia
3/4 cup extra virgin olive oil (the lighter the better)
2 3/4 cup flour, sifted
1 teaspoon pure vanilla extract
1 heaping teaspoon baking powder (very important)
3/4 cup chopped pecans or walnuts

Direction
In a large bowl, stir eggs with a wooden spoon. Stir in the sugar and then the olive oil until combined. Keep beating till it turns a pale yellow. Add in the vanilla.

Stir in the sifted flour and baking powder slowly, in 3 increments. The dough should be stiff. Add more flour if needed (the dough should resemble a chocolate chip cookie dough). Stir in the nuts.

Preheat the oven to 350* and set dough in the fridge for about 15 minutes. On multiple baking sheets, lightly greased and floured, portion out the dough into 3 equal pieces. Spread around with a spatula into an oblong shape, until the dough is 1/2” thick and about 6” long. Make sure to keep a 2” space between the dough, to allow room for spreading. If baking only 2 pieces on one pan, leave 4” in between them. That will make larger cookies as well.

Bake for 30 minutes until golden brown all over. Pull out of oven and cool off for a second. Cut down the center and then width wise into 1” pieces. Flip on sides and bake for 5 more minutes.

Transfer to a cooling rack and allow to fully cool. It is important they cool all the way before storing or they won’t stay crisp. Any leftovers just store in the freezer!

I doubled the recipe and placed them into plastic bags to hand out during the party today. I can’t wait to see what everyone else is bringing. I really hope there are some yummy spice cookies!

Let the cookie feasting begin!
Fallon

 

Wheat Free Chocolate Chip Cookies with Coconut Flour

I’m trying new things and one of them is trying to cut out dairy and gluten from my diet. Dairy is kind of hard because I like cheese and ice cream! It is even worst when you have a self serve frozen yogurt place right next to where you work. TOO convenient. Luckily my dairy tolerance isn’t as bad and I can enjoy cheese and ice cream from time to time. Gluten has been a bit easier to cut out because there are so many alternatives for gluten free diets. Although when eating out, it is more of a struggle. I’m glad Wholefoods hot food bar works with my new diet. I’ve noticed a difference in cutting out gluten. More energy, no bloating, I sleep like a rock, feeling fuller longer, and bowel movements are normal. I’m very happy with the results and will continue to watch my gluten. Although I will enjoy a slice of pizza or the delicious crusty bread used to dip in olive oil from time to time. If you know me, I’m a huge believer in moderation. I thank god I don’t have severe allergies to gluten and dairy like some kids and adults struggle with on a daily basis.

The other day I saw coconut flour at Wholefoods and picked it up. I had to ignore the price tag because it wasn’t cheap. I’ve recently seen several food blogs using coconut flour in baked goods. It is high in fiber and gluten free. The coconut flavor is very subtle and once baked up you can’t notice the flavor. There was a chocolate chip cookie recipe on the bag and I decided to try it out. The cookies do not spread out at all and bake up into a delicious doughy cookie. My mom said I need to make these again for the holidays. She really doesn’t like coconut and when I told her I used coconut flour, she said she didn’t even notice.

This cookie is even approved by Mason (my best friend’s two year old son). We went on a 5 mile walk this morning and I brought him 2 cookies. Turns out he finished them all up and wanted more towards the end of the walk!

Wheat Free Chocolate Chip Cookies
Recipe Adapted from Let’s Do…Organic

Ingredients:
3/4 cup + 2 tbsp brown rice flour
1/4 cup coconut flour (I used Let’s Do... Organic)
1/2 tsp baking soda
8 tbsp (1 stick) butter or non-dairy alternative, softened
1/2 cup stevia
1/2 cup organic light brown sugar
1 egg
1 1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips

Directions:
Preheat the oven to 375 degrees. Blend together the butter or non-dairy alternative and sugars until fluffy and well mixed. Beat in egg and vanilla. In a separate bowl mix the flours and baking soda. Add this to the butter/egg mixture until smooth and well blended. Stir in chocolate chips.

Those are the BEST chocolate chips ever and I love that they are vegan. They taste just like chocolate if you are wondering. The coconut spread is something new and you can bake with it too. I like it!

Drop the dough with a cookie scoop or teaspoonful onto a pre-greased cookie sheet. Cookies should be spaced about 2 inches apart but you’ll notice they don’t spread when baked. You can put about 12 scoops on a cookie sheet. Bake about 8 to 12 minutes or until brown on the edges, Remove from oven and allow to cool for 2 minutes on the cookie sheet before transferring to a cooling rack.

This recipe made a total of 23 cookies. I did swipe some raw bites of cookie dough. The raw egg doesn’t bother me since it is just a little bit. This recipe can easily be turned vegan with using a flax egg instead. I should try that next time and see how they turn out!

  

I decided to flatten out the second batch of cookies going into the oven. Either way works. I think I like the rounded cookies better because they show the doughy-ness of the cookie. It is nice that this recipe is loaded with chocolate chips too. You could even add 3/4 cup of chopped walnuts or pecans too. It would be delicious!

Enjoy,
Fallon

Sugar Cookies: Crisp and Chewy

I’m a chocolate chip cookie girl but I do appreciate a good sugar cookie. One of my favorites are the kind with pink frosting and sprinkles on top. The cookie is so soft it crumbles in your hand and the huge amount of pink frosting makes me going back for seconds, maybe thirds ;). You know what I’m talking about it! I don’t even want to know how many calories are in one of those cookies.

My chocolate chip cookies need to be crisp on the outer edges and chewy in the middle, with lots of chocolate chips. This is how these sugar cookies are, crisp on the outer exterior and a chewy middle topped with lots of sprinkles! I used dark brown sugar and that gave the cookies a more richer taste. The dark brown sugar complimented the saltiness of the cookie with the addition of salted organic butter. People couldn’t believe they were sugar cookies because they taste like a chocolate chip cookie without the chocolate chips. Nope these are just a really good sugar cookie!

Perfect Sugar Cookies
Adapted from Vanilla Sugar

Ingredients
2 sticks salted butter, sliced thinly and kept cold
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 tablespoon pure vanilla extract
2 1/2 cups spelt flour
1 teaspoon sea salt (optional with salted butter, I added it anyways)
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
Coarse sugar sprinkles, for decorating

Directions
In a bowl whisk together the flour, salt, baking powder and soda, set aside.

In a mixing bowl, mix butter with both sugars until just mixed. It won’t be creamy but crumbly because the butter is kept cold. Add the eggs and vanilla extract, mix till incorporated.

Add in the dry to the wet and mix till just incorporated. The dough should be a little dry. We want to mix as little as possible so the butter doesn’t begin to melt. Place bowl in fridge to firm up and chill. At least an hour.

When ready to bake, preheat oven to 375 degrees. With a large cookie scoop, roll into balls and then into the coarse sugar sprinkles, to coat the entire cookie dough ball. Place onto a parchment lined cookie sheet or nonstick cookie sheet. Do not press flat. Bake for 20-22 minutes depending on your oven temperature. Look for almost golden brown edges.

Ran out of sugar sprinkles and used these little guys instead!

I made a few changes to the recipe ingredient wise but to get the exact recipe for Perfect Sugar Cookies go to Vanilla Sugar.

Enjoy,
Fallon

 

 

Oatmeal Cookies Make Everything Better

I always find the best way to release stress is to bake! There is just so much working out and therapy shopping I can do, that sometimes just getting into the kitchen makes me think more of what I’m making then what is going on in my life! I’m trying to clean out my Augusta kitchen before I move. Getting rid of all the sugar, flour and baking chocolate products I purchased. I take all the baked goods to my crew at work and they love it! People in the south appreciate delicious, home baked goods.

As I’m cleaning out my Augusta kitchen I’m thinking of all the changes I’m going to initiate once I’m back in Las Vegas. Sticking to a HEALTHY eating plan. Which my diet is very good and I believe in moderation. It’s just the added sugars that are killing my healthy eating habits. I’m going to stick to healthier alternatives to baking if I do want to make something. I’m going to make substitutions to recipes if needed as well. I think this will help me expand more on my healthy eating and finding healthier and delicious ways of making a baked good a little bit better for you. Ashley at The Edible Perspective does an awesome job of incorporating healthier, less processed, organic ingredients into her baked goods.

These cookies aren’t healthy but they aren’t going to kill your calories or sweet tooth. I made them smaller, so you could have 2 cookies and not feel guilty. I used spelt flour and whole grain rolled oats in placed of the traditional white flour and slightly processed oatmeal. I added in a mixture of dark chocolate and peanut butter chips. They were delicious and the several dozens I baked were gone within 2 days. I think they liked them? I know I liked them! You can find the original Oatmeal Chip Cookie recipe from Better Home & Gardens, while below I made some changes like using more cinnamon and no clove and unsalted butter with an addition of sea salt.

Oatmeal Chip Cookies
Adapted from Better Home & Gardens

Ingredients
3/4 cup unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 heaping teaspoon ground cinnamon
2 eggs
1 teaspoon vanilla
1/2 teaspoon sea salt
1 3/4 cups spelt flour
2 cups rolled oats
1/2 cup dark chocolate chips
1/2 cup peanut butter chips

Directions
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugars, baking powder, baking soda, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, vanilla and salt until combined. Next beat in as much flour as you can with the mixer and stir in any remaining flour. Stir in rolled oats and the dark chocolate and peanut butter chips.

Drop dough using a small cookie scoop 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute and then transfer to wire rack to cool completely.

My cookies baked for 9 minutes each round and were perfectly golden brown on the edges. The oven in this kitchen gets really hot and tends to cook/bake everything quicker. I’m not use to using an electric stove, so I always have to time everything!

Enjoy,
Fallon

My Oven Does Magic..

Uh huh.. yeah can your oven do this?? ;)

Fallon

Top Chef: Just Desserts Chocolate Chip Cookies (with lots of good goof ups!)

I’ve been in the mood for chocolate chip cookies a lot lately. I’ve been buying vegan ones from Earthfare that are extremely delicious. I think I like them better then the ones from Wholefoods. I also noticed I haven’t baked many chocolate chip cookies or shared any on my blog. That is about to change because I’ve been missing out. This classic cookie is popular and a favorite by many. I know my boyfriend appreciates coming home from work and smelling fresh cookies just baked. I stick them in his lunches for work to make for an easy snack. Win win!

 

In May, I had to find a recipe on Tessa’s blog The Cookin’ Chemist to share for The Secret Recipe Club. I was literally bookmarking recipes I had to try for the future! One of them was the chocolate chip cookie featured on the Top Chef: Just Desserts. Eric Wolitzky’s chocolate chip cookie had many rave reviews after it was featured on the show. Which is simple because his cookies bake up rather large that are soft and chewy!

Everyone that has tried these cookies loved them. Although I did make 2 minor goof ups. The full recipe makes a lot of cookies. It calls for 3 sticks of butter, HELLO! I decided to halve the recipe and I still made 3 dozen cookies out of it. I must admit I was lazy and used a full bag of semi-sweet chocolate chips from Guittard, but I should of listen to Anna when she said these cookies need the chunks! Oh and since I halved the recipe I was doing so well when it came to cutting the ingredients in half until I added a full tablespoon of salt. OOPS! It was already in the bowl when I realized I just added the full serving of salt. But in the end they still tasted extra delicious regardless of my minor goof ups! I promise next time when I make these I will do it right! Oh yeah, Tessa also mentioned if you have extra dough, roll into balls and freeze. I froze a few extra for those just in case moments. ;)

(OMG, so as I’m typing this out I just realized I had another goof up. THE EGGS! I never halved them and ending up using 2 large eggs and 2 large egg yolks.)

Top Chef: Just Desserts Chocolate Chip Cookies (half recipe)

By Eric Wolitzky, Adapted from The Cookin’ Chemist 

Ingredients

1 1/2 sticks of butter (170 grams)

1/2 cup granulated sugar (100 grams)

1 cup brown sugar, tightly packed (200 grams)

10.5 ounces flour

1/2 tablespoon baking soda

1/2 tablespoon salt

1 large egg

1 large egg yolk

1/2 teaspoon vanilla

1 (12 ounce bag) semi-sweet chocolate chips

Direction

Preheat the oven to 325 degrees F. Melt the butter on the stove in a small saucepan. Allow to cool slightly. Beat sugars and melted butter until light and fluffy. Add eggs, one at a time, and mix well after each addition. In a separate bowl, mix the flour, baking soda, and salt with a whisk. Add the dry to the wet until just combined. Mix in chocolate chips.

Roll balls into a tablespoon sized for larger cookies or use a cookie scoop. Bake for 13 minutes or until golden brown. Allow to cool on the pan for a few minutes then cool completely on a wire rack.

 

Despite my goof ups, which turned out to still make a good cookie this is a great recipe. My new fellow associates I work with loved the cookies so much, they keep asking me when I’ll bring in more cookies. Perhaps next week? We will just have to wait and see. If you want to try my goof ups, follow the above recipe except make sure to add 1 tablespoon salt, 2 large eggs and 2 large egg yolks. Chocolate chunks work best for this cookie but if you are lazy like me the chocolate chips will do just fine!

I’m SO GLAD it is Friday. This has been a very long week for me, work wise!

Have a Happy Memorial Day weekend as well!

Fallon

Happy Chocolate Chip Cookie Day!

Woohoo I’m finally making a post dedicated to a food holiday! Now I didn’t make any chocolate chip cookies and I need to get on that stat. I know, I know I can just hear it now. I’ve been buying the vegan chocolate chip cookies from Earthfare and those are amazing. I’m trying to come up with a recipe to match theirs since they list their ingredients on the food label at the bakery. Like I said I’m working on it right now. ;)

In the mean time I just wanted to share with you a few recipes I’ve made that incorporated chocolate chips into a cookie. ;)

Banana Coconut Chocolate Chip Cookies

Brookies AKA Chocolate Chip Cookie Dough Brownies

Hazelnut Chocolate Chip Cookies (One of my favorites)

Oatmeal Chocolate Chip Cookies

Toasted Coconut Chocolate Chunk Cookies

Happy Valentine’s Day

 (source)

Don’t you feel the love out there? Hah! The only thing I like about this holiday is having an excuse to eat chocolate because chocolate is all over the place! Other then that it is not one of those important holidays. Definitely a cute holiday with all the pink and red hearts, cupids flying around and heart boxes of chocolate. We don’t celebrate this holiday by going out for a special dinner that night and getting a dozen of roses. Instead we stay home, drink wine (eat chocolate too) and hang out.

I like anything with chocolate, if you didn’t know me by now. Like these Banana Coconut Chocolate Chip Cookies I made the other day. I had brown bananas screaming to be made into delicious banana bread but I really wasn’t in the mood for banana bread. I wanted cookies! Healthy cookies, so if I wanted 4 cookies I wouldn’t feel bad about eating all 4 cookies ;).

These cookies come from the Clean Food By Terry Walters. Without hesitation I sent myself to the kitchen to bake these up bright and early. All natural ingredients used and could be gluten free if made with brown rice flour. I used whole wheat flour because we don’t have gluten allergies here. I may of added more chocolate chips then the recipe states too ;).

Make these for your honey or for yourself. If they don’t like coconut, leave it out and add more chocolate chips! Depending on the size of your bananas you may need to add a little more flour if the cookie batter is a bit runny. A little tip from me is to freeze the dough for 15 minutes before baking. It will stiffen up the batter and will prevent the cookies from spreading too much. Plus the dough frozen is quite delicious but you didn’t hear that from me!!!

Banana Coconut Chocolate Chip Cookies

Adapted from Clean Food

Makes 21 cookies

Ingredients

2 bananas, mashes

1/4 cup canola oil

1/4 cup pure maple syrup

1/2 teaspoon pure vanilla extract

1 cup rolled oats

2/3 cup whole wheat flour

1/2 teaspoon baking soda

1/2 cup shredded unsweetened dried coconut

Pinch of sea salt

1/3 cup semi-sweet dark chocolate chips

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine bananas, oil, syrup, and vanilla. In separate medium bowl, combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (do not over stir). Fold in chocolate chips.

Line cookie sheet with parchment paper and drop batter by the heaping teaspoon onto sheet. There is no need to roll, flatten or shape the mounds. Place in oven and bake 14 minutes or until lightly browned. Remove from oven and place directly on wire rack to cool.

Other sweet treats to enjoy on Valentine’s Day:

Almond Joy Chocolate Bark

Cranberry Almond Chocolate Clusters

Dark and Milk Chocolate Brownies

Sugar Cookie Cutouts

White Chocolate Chip Cherry Cookies

Peanut Butter and Honey Muffins

Oat ‘N’ Toffee Grahams

Red Velvet Cake

Always,

Fallon

Oatmeal Chocolate Chip Cookies

 

This recipe was very random. In the sense I was already baking a red velvet cake that day and decided to bake up some cookies as well! I still didn’t  have my cookbooks unpacked or computer set up, so I use kitchen items to get a recipe. I had a bag of chocolate chips and a container of oatmeal. The oatmeal container had a recipe for oatmeal chocolate chip cookies! They sounded good and I decided to go with it. Everything came together quickly and as soon as I was done baking the cakes, they were cooling and I was already baking up the cookies. The guys were very happy to enjoy them with large glasses of milk while watching Sunday football! The cookies were crunchy from the oatmeal and loaded with gooey chocolate goodness. I enjoyed my cookie with a post-workout green protein shake the following day. ;)

I forgot to save the oatmeal container for the recipe, so I had to do some research and make my brain remember exact measurements. This was a fun challenge!

Oatmeal Chocolate Chip Cookies

~ 24 cookies

Ingredients

1 stick of unsalted butter, softened

1/2 cup stevia (sugar)

1/2 cup brown sugar

1 egg

1 tablespoon dark chocolate almond milk (Silk brand)

1 teaspoon vanilla extract

3/4 cup AP flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups quick oats

6 to 8 oz semi-sweet chocolate chips

Directions

Preheat oven to 375 degrees F. Grease or parchment line 2 cookie sheets.

In a separate bowl whisk together the flour, baking soda and salt. Set aside.

Cream the butter and sugars together in a large bowl with an electric mixer. Beat in the egg, milk and vanilla, mixing until well combined.

Stir in the flour mixture with the wet mixture. Then stir in the oats and chocolate chips.

Drop by tablespoonfuls onto cookie sheets. Bake 9-10 minutes. Let cool on sheet for 4-5 minutes and then transfer to cooling rack.

Enjoy with a glass of milk!

Fallon

Gingerbread Men and Hazelnut Bark

   

A long time ago I found a recipe called salted gingersnap and hazelnut bark. A year later I finally decided it was time to make this bark! I had leftover gingerbread cookies and I had plenty of hazelnuts. This bark was out of this world. My gingerbread men were salty, sweet and chewy. Pair that with toasted hazelnuts and dark chocolate for a wonderfully sweet and savory combination. This was by far my favorite treat of the season because it had all my favorite components. I’m definitely making this bark again for Christmas this year. I’m glad I will have a few months to recuperate after all the wonderful treats I was able to make last Christmas. ;)

This is the LAST installment of all holiday cookies of 2010. I hope you all enjoyed reading what I was up to and hopefully you bookmarked them to make later on in the year. If you missed my other posts here is one more recap:

Gingerbread Cookies (Used this to make the bark)

Hazelnut Chocolate Chip Cookies

Chocolate Peppermint Bark Cookies

Cranberry Chocolate Almond Clusters

Peanut Butter Cup Cookies

White Chocolate Cherry Cookies

Lemon Ricotta Cookies with Lemon Glaze

 

Gingerbread Cookies and Hazelnut Bark (Adapted from Bitchin’ Camero)

Ingredients (half version)

1 1/2 cups gingerbread cookies

6oz. bittersweet chocolate, chopped

1/4 cup toasted hazelnuts, chopped

1/2 teaspoon kosher salt

Directions

Place the cookies in a bag and beat them with a rolling pin or a heavy handled pan into rough pieces. Place the broken cookies onto a baking sheet covered with parchment paper.

Create a double boiler by placing a metal bowl on top of a pot of water over medium heat. Add your chocolate to the bowl and stir until it melts through. Carefully pour the chocolate over the cookies until completely covered. Use a small spatula to spread it evenly over the cookies. Quickly sprinkle the hazelnuts over the chocolate in an even layer. Then evenly sprinkle the salt.

Let cool completely. To speed up the process, place in the refrigerator. Once harden, break or cut into pieces.

 

Enjoy,

Fallon