Cookies & Chia

Vanilla Chia Pudding

• 3/4 cup almond milk
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 2 tsp maple syrup

1. Combine all ingredients together in a cup/jar
2. Stir and mix well
3. Refrigerate for a few hours, or until it becomes a pudding consistency

 

Mexican Hot Chocolate Cookies

ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened coco powder
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 2 teaspoons cinnamon

1. Preheat oven to 400 degrees

2. In a medium bowl stir together flour, coco powder, cream of tartar, baking soda, and salt.

3. In a separate bowl, beat butter and 1 1/2 cups sugar on medium speed until it is light and fluffy. Add in eggs and mix well. Add in flour mixture a little at a time.

4. In a small bowl, mix together the remaining 1/4 cup sugar and the cinnamon.

5. Scoop large tablespoons of dough into balls and roll them in the cinnamon/sugar mixture. Place the balls about 3 inches apart on cookie sheets (line with parchment paper).

6. Bake until cookies are set in the center, and when they look cracked, about 10 minutes. Let cool.

7. Store in an airtight container, up to 1 week.

 

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This week I have two recipes for you – chia pudding and Mexican hot chocolate cookies. The chia pudding is super simple, and I think it is so delicious. We’ve had a bag of chia seeds in our cupboard for a while, so I wanted to make something with them. I love those “Mamma Chia” squeezy packet things, and I was planning on trying to make my own. This recipe didn’t turn out like one of those, but I loved it anyway! The recipe I made is for a simple vanilla flavor, and is plain tasting. If you like it that way, then it will be delicious to eat as is. I like it plain, but I also like to add berries which makes it so yummy. For the milk, I used almond milk because I don’t like regular milk, but you can really use any type you want. I’ve heard of many people using coconut milk. Make sure you only make as much as will be eaten, because I’m not sure if it lasts very long (maybe a day or so).

At first I was only going to make the chia pudding, but it was so simple, so I decided to also make something else. My sister and I had a Spanish presentation to do, and we brought in these Mexican hot chocolate cookies to go with it. If you didn’t already know, Mexican hot chocolate is basically just regular got chocolate with cinnamon in it. These cookies have cinnamon in them, and they taste amazing! They’re soft and chewy and baked perfectly!

These were new recipes for me, and I hope you like them as much as I did! Let me know how they turned out for you.

🙂 Angel

Peanut Butter Cookie Time

 

 

Ingredients

• 1 bag of Hershey’s kisses
• 1/2 cup shortening
• 3/4 cup peanut butter
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup additional granulated sugar for rolling
• 1. Heat oven to 375°. Unwrap chocolate kisses.

1. Beat together shortening and peanut butter until well blended. Add in the granulated sugar and brown sugar, and beau until fluffy. Add in egg, milk, and vanilla.
2.  In a separate bowl, mix together the flour, baking soda and salt. Then add it into the peanut butter mixture.
3.  Shape dough into 1-tablespoon size balls and roll in granulated sugar. Put them on an ungreased cookie sheet.
4.  Bake 8 to 10 minutes or until lightly browned. Quickly press a kiss into center of each cookie; cookie will crack around edges. Let cool completely. Makes about 32 cookies.

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These peanut butter cookies are an easy bake, and always delicious. They are perfect to make for yourself, or as a gift for someone! Just remember to save one for yourself, you’ll want to try them! My sister and I made these over spring break for a gift for our cousins. I don’t like peanut butter myself, but everyone who has tried these says they were so so good.

 

We used the Hershey’s recipe to make these cookies. it calls for Reese’s peanut butter, but we used regular peanut butter instead. Using regular did make the cookies a lot less sweet, since Reese’s probably has a lot of sugar in it. The cookies were still perfectly good, especially with the kiss in the center. However, if you want your cookie to be a little bit sweeter, I recommend putting in some extra sugar in the dough. Or you could substitute the regular peanut butter for Reese’s peanut butter.

Keep in mind that when these are in the oven, they won’t spread out very much. You might think they aren’t done baking because they haven’t spread, but they’re supposed to be like that. When you press the kiss into the middle it will push them down, and they will spread out a little. The cookies will crack when you push the kiss down. My cookies were cracking a lot, and I was worried they were going to fall apart. I just had to press them together a little bit. Once they cooled, they hardened and looked great.

Try this recipe, and let me know how you like it! Or if you have an even better recipe, show me! Happy cookie eating

🙂 Angel

 

Kit Kat Kake

Cake

• 2/3 cup butter, softened
• 1-2/3 cups sugar
• 3 eggs
• 2 cups all-purpose flour
• 2/3 cup baking cocoa
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 1-1/3 cups milk

1. Preheat oven to 350° . Butter two 9″ round pans. Set aside.
2. Cream together butter and sugar in a bowl until fluffy. In a separate bowl, combine flour, cocoa, baking soda and salt. Add to butter/sugar mixture along with the milk and eggs. Beat until smooth.
3. Pour the batter into your two round pans – half in one and half in the other.
4. Bake at 350° for 35-40 minutes. Let cool.

Here is the link to the original recipe.

Chocolate Frosting

• 2 3/4 cups powdered sugar
• 6 tbsp. unsweetened cocoa powder
• 6 tbsp. butter
• 5 tbsp. evaporated milk
• 1 tsp. vanilla extract

1. In a medium bowl, cream the butter until smooth. Then slowly add in powdered sugar & evaporated milk.
2. In a separate bowl, mix together the dry ingredients, and then add both mixtures together. Stir in vanilla.
3. Beat until fluffy.

Here is the link to the original recipe.

Vanilla Frosting 

• 3 cups powdered sugar
• 1/3 cup softened butter
• 1 1/2 tsp. vanilla extract
• 1 to 2 tbsp. milk

1. Cream together the butter and powdered sugar, and then add stir in the vanilla and 1/2 of the milk.
2. Slowly add in the rest of the milk until the frosting is the consistency you like.  Beat until smooth.

Here is the link to the original recipe.

frostings

Extras

• 6 king size kitkat bars
• strawberries
• shredded coconut

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Last weekend, one of my best friends turned 16. I wanted to make her an extra special birthday cake, and when I was thinking of what to make, well, this came to mind. I’ve made one similar to it before (maybe you saw it on my About page), and it was soo fun to make. And delicious, of course – so this was the perfect cake for the occasion.

For this cake, we made 2 chocolate layers, and in between the layers was vanilla frosting. On the outside is a thick coat of the delicious chocolate frosting. That is the basics of the cake, and then comes the fun details. We lined the outside with 40 kitkats (yep, 40), and on top put shredded coconut and fresh strawberries. I love recipes like this because you can really put anything you want on to personalize it. My friend loves chocolate, strawberries, and coconut, so that’s exactly what we decided to put on the cake!

Once we finished, the countertops were dusted with powdered sugar all over, cake batter splatted in random places, strawberry greens floating around – but hey it was so fun to make and for a cool gal so I didn’t mind. Plus, Ruby’s always there to do half the clean up.

This cake is so fun and yummy, and it might look hard, but it’s really not – so go try it out and have a slice! *satisfaction guaranteed*

🙂 Angel