White Chocolate Macadamia Nut Cookies

June 21, 2021 by madi Leave a Comment

White Chocolate Macadamia Nut Cookies – Delicious cookies jam-packed with white chocolate chips and chopped macadamia nuts. Easy to make and so good!

White Chocolate Macadamia Nut Cookies

I fell in love with white chocolate macadamia nut cookies when I discovered the joy of Subway’s version of the cookie. I know, Subway isn’t exactly known for being a bakery but holy cow, their cookies are delicious! Since then, I have been hard at work trying to make an even better version of the cookies at home and I am so excited to be sharing this recipe because it is perfect!

These are nice, soft cookies that are filled with so much white chocolate chips and macadamia nuts. They are super easy to make and perfect as a simple dessert recipe any day of the week but I also plan on adding these cookies to my holiday cookie tray later this year. The recipe makes about 18 cookies but you can always double it if you want more.

Common Questions About Making White Chocolate Macadamia Nut Cookies

What are white chocolate macadamia nut cookies?

White chocolate macadamia nut cookies are a cookie with a simple cookie base filled with white chocolate chips and chopped macadamia nuts.

What are macadamia nuts?

Macadamia nuts are a tree nut native to Australia.

What kind of chocolate should I use?

I used white chocolate chips but you could use white chocolate chunks, chocolate chips, chopped chocolate, etc.

How many cookies does this recipe make?

This recipe makes 18 cookies.

Why are macadamia nuts so expensive?

They just don’t produce a ton of nuts and have to be harvested by hand. The good thing is that this recipe only calls for 1/2 cup so you don’t need a ton of them.

Looking for more cookies recipes? Check these out!

Yield: 18 Servings

White Chocolate Macadamia Nut Cookies

Name: White Chocolate Macadamia Nut Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 18
Cuisine: American
Ingredients: 8 tablespoons butter (softened); 1 cup granulated sugar; 1 egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 3/4 teaspoon baking soda; 1/2 cup white chocolate chips; 1/2 cup macadamia nuts (chopped)

White Chocolate Macadamia Nut Cookies - Delicious cookies jam-packed with white chocolate chips and chopped macadamia nuts. Easy to make and so good!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

8 tablespoons butter (softened)
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 cup white chocolate chips
1/2 cup macadamia nuts (chopped)

Instructions

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until they are light and fluffy - about 2 minutes on medium speed.
Scrape down the sides of the bowl and add the egg and vanilla extract. Mix to combine.
Add the flour and baking soda, mixing until all of the dry ingredients are incorporated. You don't want to overmix.
Add the white chocolate chips and macadamia nuts and fold them into the cookie dough gently.
Scoop the dough into 2 tablespoon sized balls and place them at least 2" apart on the parchment lined baking sheet.
Bake for 10-12 minutes or until the edges are starting to turn golden brown.
Allow the cookies to cool completely before transferring them to an airtight container. Store at room temperature for up to five days.

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Chocolate Bundt Cake

June 18, 2021 by madi Leave a Comment

Chocolate Bundt Cake – A simple homemade bundt cake loaded with cocoa powder and chocolate. Easy to make and so delicious!

Chocolate Bundt Cake

I have another bundt cake recipe for you guys! After how popular my peach bundt cake and chocolate chip bundt cakes were, I wanted to make another version – a chocolate bundt cake. Now this is the perfect dessert for chocolate fans as it is a dense pound cake made with both cocoa powder and chopped chocolate to give it that rich, chocolate-y flavor.

One of my favorite things about bundt cakes is how elegant and beautiful they look from cooking in the bundt pan. I love the variety of different shaped bundt pans to choose from!

Additionally, this recipe makes about 10 servings so it is great for parties or holidays as a show-stopping centerpiece!

Common Questions About Making a Chocolate Bundt Cake

What is a chocolate bundt cake?

A chocolate chip bundt cake is a buttery cake made with chocolate chips and baked in a bundt cake pan.

Why is it called a bundt cake?

It is called a bundt cake because it is a cake baked in the distinctive bundt pan which is donut shaped. Because of the additionally surface area that the bundt pan creates, more of the outside caramelizes and browns.

What other types of bundt cakes can I make?

There are so many amazing varieties of bundt cakes! Some of the most popular are –

Is there anything I can add to this cake?

Yes! Feel free to add chocolate chips or chopped chocolate right into the batter before baking for even more chocolate flavor.

Can I put icing on top?

Yes! You could definitely do a basic icing or drizzle melted chocolate on top.

Looking for more cake recipes? Check these out!

Yield: 10 Servings

Chocolate Bundt Cake

Chocolate Bundt Cake – A simple homemade bundt cake loaded with cocoa powder and chocolate. Easy to make and so delicious!

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
1 stick butter (cubed)
4 ounces chocolate (chopped_
2 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup water

Instructions

Preheat your oven to 350 degrees F and grease a 9" bundt pan generously with non-stick baking spray. Set aside the pan until ready to use.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Melt the butter in a small saucepan or microwave safe bowl. Once the butter is melted, add the chopped chocolate and stir to combine. If the chocolate doesn't fully melt, cook it for an additional 30 seconds in the microwave (or 1-2 minutes on the stovetop). Whisk continually until the chocolate is fully melted.
Next, allow the chocolate to cool for five minutes. Then transfer the chocolate mixture to a large bowl and whisk in the eggs, milk, and vanilla extract.
Add half of the dry ingredients and whisk to combine.
Add the water and whisk to combine.
Lastly, add the remaining dry ingredients and stir.
Transfer the batter to the prepared bundt pan and bake until a toothpick inserted into the center comes out clean - about 45-50 minutes.
Remove from the oven and allow the cake to cool for 10 minutes.
Run a knife around the edge to loosen the bundt cake and turn it onto a wire rack to cool completely.
Store in a plastic container at room temperature for up to 3 days.

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Snickerdoodle Cheesecake Bars

June 17, 2021 by madi Leave a Comment

Snickerdoodle Cheesecake Bars – A delicious baked dessert made by layering a snickerdoodle cookie crust, cheesecake filling, and cinnamon sugar.

Snickerdoodle Cheesecake Bars

Love cheesecake? Love snickerdoodles? Then this is the dessert for you! If you have been a long time reader here, then you will know that I am obsessed with snickerdoodle desserts. One of the best snickerdoodle recipes that I have come up with are these snickerdoodle cheesecake bars. Made by layering snickerdoodle cookie dough, cheesecake filling, and cinnamon sugar, these bars are basically cinnamon perfection.

Now it may look like a difficult recipe because of all of the ingredients but trust me, it’s not very hard and it’s worth it. The recipe makes about 9 servings and these bars are great to serve at parties, holidays, or as a simple weeknight dessert. Just be warned – they always disappear really quickly!

Common Questions About Making Snickerdoodle Cheesecake Bars

What are snickerdoodle cheesecake bars?

Snickerdoodle cheesecake bars are a baked dessert made by layering a snickerdoodle cookie crust, cheesecake filling, and cinnamon sugar.

What should I do if my cheesecake filling is lumpy?

The best way to avoid a lumpy filling is to make sure that the cream cheese is softened to room temperature. Otherwise, it can clump a bit.

Can I freeze cheesecake bars?

Yes! Just make sure to defrost before eating.

What can I serve with these cheesecake bars?

I love having a bowl of vanilla or coffee ice cream with snickerdoodle cheesecake bars!

What other cheesecake bars can I make?

There are so many great varieties of cheesecake bars! Some favorite are –

Looking for more snickerdoodle recipes? Check these out!

Yield: 9 Bars

Snickerdoodle Cheesecake Bars

Snickerdoodle Cheesecake Bars - A delicious baked dessert made by layering a snickerdoodle cookie crust, cheesecake filling, and cinnamon sugar.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

For the Snickerdoodle Layer

8 tablespoons butter (melted)
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 /34 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cinnamon

For the Cheesecake Layer

12 ounces cream cheese (room temperature)
1/3 cup granulated sugar
1/3 cup sour cream
1 egg
1 teaspoon vanilla extract

For the Cinnamon Sugar Layer

1/4 cup granulated sugar
1 teaspoon cinnamon

Instructions

For the Snickerdoodle Layer

Preheat the oven to 350 degrees F. Grease a 9x9" baking dish with nonstick spray.
In a large bowl, combine the melted butter and brown sugar. Whisk to combine. Add the egg and vanilla, mix to combine. Scrape down the sides of the bowl as necessary.
Next, add the flour, baking powder, and cinnamon. Mix just until no large lumps of flour remain.
Place two-thirds of the mixture into the bottom of the pan and press it into an even, compact layer. Set the remaining third of the snickerdoodle mixture aside for later.

For the Cheesecake Layer

Add the softened cream cheese, granulated sugar, and sour cream to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium speed for 1-2 minutes, or until the sugar is fully combined.
Next, add the egg and vanilla and mix on medium speed until smooth - about 1 minute. Make sure to scrape down the sides of the bowl so everything gets evenly mixed.
Pour the cheesecake layer over the snickerdoodle layer.
Sprinkle the reserved third of the snickerdoodle layer over the cheesecake layer.

For the Cinnamon Sugar Layer

In a small bowl, combine the sugar and cinnamon. Sprinkle it evenly over the top of the cheesecake bars.
Bake for 35-40 minutes, or until the bars are golden brown around the edges and fully set in the center.
Allow the bars to cool to room temperature and then transfer them to the fridge to chill completely (about 2 hours). Slice and enjoy.
Store any leftover bars in an airtight container in the fridge for up to two days.

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Strawberry Pop-Tarts

June 16, 2021 by madi Leave a Comment

Strawberry Pop-Tarts – Make your very own strawberry pop-tarts right at home with just 5 simple ingredients! So easy and delicious!

Strawberry Pop-Tarts

Pop-tarts were one of my favorite treats growing up. I was always a huge fan of both the strawberry and raspberry flavors, eating them warmed in the toaster or cold for breakfast, dessert, or as a snack. When I was craving a pop-tart the other day, I decided to take pop-tarts to the next level by making them from scratch. These homemade pop-tarts are even better than the original!

Now they aren’t an exact copycat recipe, they are more of an elevated version of the original. The recipe is super flexible so you can adjust the filling to be whatever fruit flavor you want by just swapping what kind of jam you use. Personally, my favorite has definitely been strawberry! The recipe makes 4 pop-tarts so if you want more, just double the recipe.

Common Questions About Making Homemade Pop-Tarts

What are strawberry pop-tarts?

Strawberry pop-tarts are a delicious pasty made by filling pockets of pie crust with strawberry jam before baking and topping them with a simple glaze.

Should I use homemade or store bought jam?

I used homemade strawberry jam but either will work!

Can I use a different jam flavor?

You can fill pop-tarts with any jam flavor that you like. Some of my favorites include –

Can I use homemade pie crust?

Sure can! Just roll it out thin and then use it in the recipe.

How can I decorate pop-tarts?

I like to use sprinkles on top of the pop-tarts but you could also drizzle colored white chocolate or some crushed freeze-dried fruit.

Looking for more breakfast recipes? Check these out!

Yield: 4 Servings

Strawberry Pop-Tarts

Strawberry Pop-Tarts - Make your very own strawberry pop-tarts right at home with just 5 simple ingredients! So easy and delicious!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Pastries

1 package refrigerated pie crust
1 cup strawberry jam
1 egg (beaten with a splash of water)

Glaze

1 cup powdered sugar
1 tablespoon milk

Instructions

Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper or a silpat mat.
Roll out the pie crust on a lightly floured surface until it is 1/4" thick.
Cut the pie crust into rectangles that are approximately 2" by 3". You should be able to make 4 squares per pie crust.
Fill half of the rectangles with 3 tablespoons strawberry jam. Then, place another rectangle on top. Crimp the edges with a fork to seal them.
Brush the top of the pop-tarts with the egg wash and place them on the prepared baking sheet.
Bake for 15-18 minutes, or until the pies are golden brown around the edges.
To make the glaze, whisk together the powdered sugar and milk. Dip the cooled pop-tarts in the glaze and garnish with sprinkles (optional).
Store any leftover pop-tarts in an airtight container at room temperature for up to three days.

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Chocolate Hazelnut Cookies

June 14, 2021 by madi Leave a Comment

Chocolate Hazelnut Cookies – A delicious cookie loaded with chopped hazelnuts and dark chocolate chunks. So easy to make and tasty!

Chocolate Hazelnut Cookies

Love nutella? Then these are the cookies for you! After I made a batch of homemade nutella a few weeks ago, I have been making loads of recipes with chocolate and hazelnut in them because the combination of flavors is so perfect. For this recipe, I used a classic chocolate chip cookie recipe and added in chopped hazelnuts and dark chocolate to get that great nutella flavor. These cookies turned out absolutely AMAZING!

If you want to make these cookies taste even more amazing, sprinkle them with a little flakey sea salt right after they come out of the oven or a drizzle of melted dark chocolate after they completely cool. Totally optional but delicious!

Common Questions About Chocolate Hazelnut Cookies

What are chocolate hazelnut cookies?

Chocolate hazelnut cookies are made from a classic chocolate chip cookie recipe that’s filled with dark chocolate and chopped hazelnuts.

What kind of chocolate should I use?

I used chopped dark chocolate but you can use semi-sweet chocolate chips, white chocolate, milk chocolate, etc. Either chocolate chips or chopped chocolate work.

How long do these cookies last?

These cookies last three days in an airtight container at room temperature.

Can I use a different nut?

Yes! You can use any of your favorite nuts instead of hazelnuts such as peanuts, pecans, macadamia nuts, etc. Just make sure they are chopped up before adding them into the cookie dough.

How many cookies does this recipe make?

This recipe makes 18 cookies but the recipe can easily be doubled if you want more.

Looking for more cookie recipes? Check these out!

Yield: 18 Servings

Dark Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies - A delicious cookie loaded with chopped hazelnuts and dark chocolate chunks. So easy to make and tasty!

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

10 tablespoons butter (melted)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup large chopped chocolate or chocolate chips
1/2 cup chopped hazelnuts

Instructions

In a large bowl, combine the melted butter and granulated sugar. Whisk until well combined.
Add the egg and vanilla extract, whisking until combined.
Add the flour and baking soda. Stir until no large lumps of flour remain.
Add the chopped chocolate and hazelnuts and fold them into the cookie dough. Again, mix until they are combined. Do not overmix.
Transfer the cookie dough to the fridge to chill for 30 minutes.
While the cookie dough chills, preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silpat mats.
Once the dough has chilled, scoop two tablespoon sized cookies onto the baking sheets, making sure they are at least 2 inches apart - these cookies will spread.
Bake the cookies for 12-14 minutes, or until the edges are golden brown. Allow them to cool to room temperature on the tray - they will harden as they cool.
Transfer the cooled cookies to an airtight container and store at room temperature for up to three days.

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Zucchini Cupcakes

June 11, 2021 by madi Leave a Comment

Zucchini Cupcakes – Classic spice cupcakes loaded with shredded zucchini and topped with a cream cheese frosting. The perfect zucchini recipe!

Zucchini Cupcakes

Every year, so much zucchini comes out of my garden that I have to figure out as many ways as possible to use it up. One of the BEST ways to use some of that zucchini is to make zucchini cupcakes with it! While zucchini cupcakes may sound crazy, they taste super similar to zucchini muffins or zucchini bread as they are sweet and loaded with warm cinnamon flavor. I made a cream cheese frosting that perfectly pairs with the cupcakes!

Common Questions About Making Zucchini Cupcakes

What are zucchini cupcakes?

Zucchini cupcakes are spice cupcakes loaded with shredded zucchini and topped with a cream cheese frosting.

How many cupcakes does this recipe make?

It makes 12 cupcakes so if you want more, just double the recipe.

What else can I make with zucchini?

So many things! Zucchini can be used in everything from sweet to savory recipes. Some of my favorites include –

Zucchini Bread
Roasted Zucchini
Zucchini Muffins
Zucchini Brownies

How can I make the perfect cupcakes?

Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 3/4 full.
Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.

What other types of cupcakes can I make?

There are so many fun varieties of cupcakes to make! Some of the best are –

Looking for more dessert recipes? Check these out!

Yield: 12 Servings

Zucchini Cupcakes

Zucchini Cupcakes – Classic spice cupcakes loaded with shredded zucchini and topped with a cream cheese frosting. The perfect zucchini recipe!

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

Zucchini Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 cup milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup shredded zucchini

Cream Cheese Frosting

8 ounces cream cheese (softened)
4 tablespoons butter (softened)
1 teaspoon vanilla extract
2 cups powdered sugar

Instructions

For the Cupcakes

Preheat the oven to 350 degrees F and line 12 cupcake tins with paper liners.
In a large mixing bowl, whisk together the flour, sugar, cinnamon, and baking powder.
Add the milk, vegetable oil, eggs, and vanilla extract. Mix until just combined.
Add the zucchini and fold to combine.
Fill each cupcake tin 3/4 of the way full (I used a 1/4 cup scoop to make sure they're the same size). Bake the cupcakes until a toothpick inserted into the center comes out clean - about 18-20 minutes.
Allow the cupcakes to cool completely on a wire rack before icing them (below).

For the Frosting

Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy - about 2 minutes.
Add the vanilla extract and mix to combine.
On low speed, add the powdered sugar a little at a time until completely incorporated.
Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the frosting is light and fluffy - about 2 minutes.
Transfer the icing to a piping bag fitted with your choice of tip (I used a Wilton 2D). Frost the cupcakes as desired.
Store any leftover cupcakes at room temperature for up to 5 days.

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Cheesecake Mousse

June 10, 2021 by madi Leave a Comment

Cheesecake Mousse – A delicious no bake dessert made with just 5 simple ingredients! Tastes just like cheesecake!

Cheesecake Mousse

I love making no bake desserts. They are so perfect when you have a sweet tooth but you don’t feel like baking. With summer in full swing, having my oven on isn’t ideal so I have been making tons of no bake desserts like no bake peanut butter cookies, chocolate fudge, and this cheesecake mousse.

This cheesecake mousse is so smooth and light, plus it tastes just like cheesecake! I love to serve it with raspberries and crushed graham crackers as a simple dessert. The recipe makes 4 servings but you can always double it if you want more or half it if you want less.

Common Questions About Making Cheesecake Mousse

What is cheesecake mousse?

Cheesecake mousse is a simple, no bake dessert made by whipping together cream cheese, heavy cream, sour cream, powdered sugar, and vanilla extract.

What is the difference between mousse and pudding?

A pudding is made with milk, sugar, and cornstarch as a base while mousse is made with without eggs but uses whipped egg whites or heavy cream. The texture ends up different in the two desserts with mousse being airy and light while pudding being thicker and smooth.

What other types of mousse can I make?

There are so many great varieties of mousse! Some of my favorites include –

Chocolate Mousse
Vanilla Mousse
Oreo Mousse

What I serve cheesecake mousse with?

Here are a few ideas of what to serve cheesecake mousse with –

Crushed graham crackers
Nilla wafers
Fresh berries
Fresh mint
Chocolate chips
Crushed oreos

Do I have to use sour cream?

Nope! If you like sour cream in your cheesecake, then use it in the recipe. If you don’t, then skip it! It just adds a nice tang.

Looking for more elegant dessert recipes? Check these out!

Yield: 4 Servings

Cheesecake Mousse

Cheesecake Mousse - A delicious no bake dessert made with just 5 simple ingredients! Tastes just like cheesecake!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

1 cup heavy cream
8 ounces cream cheese (softened)
1/4 cup sour cream (optional)
1 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, about 3 minutes.
Remove the heavy cream to another bowl and set aside until ready to use.
Remove the whisk attachment from the mixer and add the paddle attachment. Add the cream cheese and sour cream (optional) to the mixer bowl.
Mix on medium speed until it is smooth and well combined - about 1 minute.
Next, turn the mixer to low and slowly add the powdered sugar.
Once all of the sugar has been incorporated, add the vanilla and turn the mixer to medium speed. Beat until the mixture is light and smooth - about 2 minutes.
Add the heavy cream back to the bowl and use a rubber spatula to gently fold it into the cream cheese mixture.
Once the mousse is fully combined, transfer it to your choice of serving dish and store it in the fridge until ready to serve.
Store any leftovers in an airtight container in the fridge for up to two days.

Notes

* The mousse is great served with crushed graham crackers, fresh berries, fresh mint, etc.

* The sour cream is optional but it gives a nice tang to the mousse. If you usually use sour cream in you cheesecake, I highly recommend it, but if sour cream isn't your thing feel free to leave it out.

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Samoa Bars

June 9, 2021 by madi Leave a Comment

Samoa Bars – A delicious spin on the classic Girl Scout cookie! Made with a homemade cookie base and topped with a layer of caramel coconut filling and a drizzle of chocolate.

Samoa Bars

If you are as big of a fan of the samoas cookies that the Girl Scouts sell as me, then this is the recipe for you! Even if you have never had the amazing little cookies, these bars are the perfect combination of chocolate, caramel, and coconut that anyone will love! To start out, you make a cookie base from a few simple ingredients – flour, brown sugar, butter, and vanilla – which you bake for a few minutes. You then top it with a completely amazing filling made from melted caramels and toasted coconut. To finish it off, drizzle some chocolate and ta-da! You have a samoa bar!

These bars came into being when it wasn’t Girl Scout cookie season but I needed my samoas fix. I think they turned out even more amazing than the original cookie!

Common Questions About Making Samoa Bars

What are samoa bars?

Samoa bars are a layered dessert made with a cookie base that is baked and then topped with a caramel coconut layer with a drizzle of chocolate.

What are samoas?

Samoas are a classic girl scout cookie made from chocolate, caramel, and coconut. They are usually round with the center cut out and are crisp.

How long do samoa bars last?

They last up to 5 days in an airtight container in the fridge.

What can I serve with these cheesecake bars?

I love having a bowl of vanilla or chocolate ice cream with samoa bars!

What kind of chocolate should I use?

I used semi-sweet chocolate chips but you could use white or dark chocolate instead.

How many servings does this recipe make?

This recipe makes 9 servings so if you want more, just double the recipe and use a 9×13″ pan instead!

Looking for more easy dessert recipes? Check these out!

Yield: 9 Servings

Samoa Bars

Samoa Bars - A delicious spin on the classic Girl Scout cookie! Made with a homemade cookie base and topped with a layer of caramel coconut filling and a drizzle of chocolate.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

For the Cookie Layer

1 1/4 cups all-purpose flour
1/3 cup brown sugar
8 tablespoons butter (melted)
1 teaspoon vanilla extract

For the Coconut Layer

11 ounce bag of soft caramels
2 tablespoons water
2 1/2 cups shredded coconut (toasted)
1 cup chocolate chips

Instructions

For the Cookie Layer

Preheat the oven to 350 degrees F. Line a 9x9" pan with parchment paper.
In a large bowl, whisk together the flour and brown sugar. Add the melted butter and vanilla extract, mix to combine. Mix until a crumbly dough forms.
Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes, or until the crust is golden brown.
Set aside to cool completely before continuing.

For the Coconut Layer

In a small saucepan, combine the caramels and water. Cook over medium heat, stirring often, until the caramels are fully melted.
Add two cups of the toasted coconut to the melted caramel and stir to combine.
Pour the mixture over the cooled crust and top with the remaining 1/2 cup of coconut.
Allow the mixture to sit at room temperature until the caramel layer has set.
Once the caramel has set, slice into bars.
Melt the chocolate chips (either in the microwave or a double boiler) and drizzle it over the bars.
If desired, dip the bottom of the bars into the chocolate as well.
Transfer the bars to the fridge and allow the chocolate to set before serving.
Store in an airtight container in the fridge for up to 5 days.

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Brownie Cookies

June 7, 2021 by madi Leave a Comment

Brownie Cookies – The perfect combination of cookies and brownies! Chewy, fudgy, and filled with chocolate – these brownie cookies are amazing!

Brownie Cookies

Love brownies? Love cookies? Then I have the recipe for you! Brownie cookies are pure perfection with a thickened brownie batter that is formed into cookies and baked. They are so chocolate-y and delicious!

To make brownie cookies, you have two options – either from scratch or using boxed mix. I included both recipes so that you can choose depending on what you are feeling like but I’ve gotta say, nothing tops the homemade version! I like to add chocolate chips to my brownie cookies but you can add in any of your other favorite brownie mix-ins instead!

Common Questions About Making Brownie Cookies

What are brownie cookies?

Brownie cookies are brownies in cookie form! Brownie batter rolled into cookies and baked until perfectly cooked through.

Can I add anything to brownie cookies?

Yes! You can add 1/2-1 cup total of your favorite brownie add-ins such as chocolate chips, coconut, crushed oreos, and more.

Could I use boxed brownie mix?

Yes! If you want to use brownie mix, you will need –

1 box brownie mix (15.25 ounces)
1/3 cup vegetable oil
2 eggs

To make them –

Preheat oven to 350 degrees F and line a sheet pan with parchment paper.
In a large mixing bowl, combine all ingredients and mix until fully combined.
Using a 2 tablespoon cookie scoop, scoop cookies onto the lined sheet pan with at least 2″ of space on all sides as they will expand outwards. Lightly press each cookie down.
Place in the oven and cook for 11-13 minutes. Leave cookies for 5 minutes on the sheet pan before transferring to a cooling rack.

Looking fore more chocolate dessert recipes? Check these out!

Yield: 12 Cookies

Brownie Cookies

Brownie Cookies - The perfect combination of cookies and brownies! Chewy, fudgy, and filled with chocolate - these brownie cookies are amazing!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup cocoa powder
1 teaspoon baking powder
2 large eggs
2 tablespoons vegetable oil
4 tablespoons butter
4 ounces chocolate (chopped)

Instructions

Combine flour, sugar, cocoa powder, and baking powder in a large bowl.
In another bowl, whisk together the eggs and vegetable oil.
Add the butter to a small saucepan set over medium heat. Allow it to melt, then add the chocolate and whisk until it is all smooth and melted.
Slowly whisk the chocolate mixture into the egg mixture (don't add the chocolate all at once or you'll scramble the eggs).
Once all of the chocolate has been added, whisk the wet ingredients until they are fully combined.
Add the wet ingredients to the dry ingredients and fold them together, mixing until combined.
Transfer the mixture to the fridge to chill for 15 minutes.
While the dough chills, preheat your oven to 375 degrees F.
Once the dough has chilled, scoop the dough out onto a parchment lined baking sheet (I used a 1/4 cup cookie scoop to make sure all of the cookies were the same size).
Press the cookies down slightly to create a disc.
Bake the cookies for 14-16 minutes.
Allow the cookies to cool completely and then transfer them to an airtight container and store at room temperature for up to three days.

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Lemon Biscotti

June 4, 2021 by madi

Lemon Biscotti – Crisp and delicious twice-baked biscotti filled with lemon flavor that’s perfect for dunking in a cup of coffee!

Lemon Biscotti

My first experience with biscotti was getting the big container of cranberry white chocolate biscotti from Trader Joe’s and falling in love. Whether I was getting it plain in the car back from the store or dunking it in a vanilla latte, it was always such a fun treat to enjoy. As I have expanding in what I bake over the past few years, I ventured into the world of biscotti and fell in love. These simple twice-baked cookies are so fun to experiment with by making different flavors and dipping them in different things (like chocolate), that it seems like there are endless possibilities.

For this recipe, I decided to make a fun spin on my classic biscotti recipe by adding lemon zest and lemon juice to the biscotti. They ended up having such a nice citrus flavor!

Common Questions about Making Lemon Biscotti

What is lemon biscotti?

Lemon biscotti are Italian almond biscuits (also known as cantucci) made with lemon that are twice baked and then they can be dipped with white chocolate.

Why are biscotti hard?

Biscotti is hard because is first baked first as a loaf before being sliced and baked again. This leads to the dry and crisp texture.

Can I dip lemon biscotti in white chocolate?

Yes! While I wouldn’t use regular chocolate, white chocolate would be really tasty.

What other types of biscotti can I make?

There are so many incredible varieties of biscotti! Some of my favorites include –

Classic Biscotti
Chocolate Espresso Biscotti
Snickerdoodle Biscotti
Cranberry Pistachio Biscotti

How should I store biscotti?

Please put the biscotti in an airtight container stored at room temperature. They will last about 2 weeks.

What can I serve with lemon biscotti?

Everyone knows that biscotti are served best with coffee or hot drinks so that you can dunk it in! I like to serve it with these drinks –

Looking for more lemon dessert ideas? Check these out!

Yield: 20 Biscotti

Lemon Biscotti

Lemon Biscotti – Crisp and delicious twice-baked biscotti filled with lemon flavor that’s perfect for dunking in a cup of coffee!

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

4 tablespoons butter (softened)
1/2 cup granulated sugar
1 tablespoon lemon zest
2 large eggs
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 cup almond flour
1 teaspoon baking powder

Instructions

Preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper.
Using a stand or hand mixer, combine the butter, sugar, and lemon zest until it has lightened a bit - about 2 minutes.
Add in the eggs, vanilla, and lemon juice and mix until combined. It's okay if it looks curdled!
Finally, add the flours and baking powder and mix until combined. Try not to over mix at this step but do scrape the sides of the bowl to incorporate everything.
Take the batter and divide it in half, placing each half on one of the two baking sheets.
Pat the dough into two 10" long, 2.5" wide, and 1/2" thick loaves with wet hands (wetting your hands slightly will help keep the dough from sticking to them).
Bake the biscotti for about 20 minutes or until the edges turn golden brown.
Remove from the oven and cool for about 10 minutes before slicing them 1/2" thick and placing biscotti cut side up on the baking sheet.
Bake for about another 15 minutes or until dried and crisp.
To store, transfer the biscotti to an airtight container and keep at room temperature for up to two weeks.

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