Double Chocolate Chip Cookies

This is a recipe of one of my old roommates from college, and it is SO GOOD!  Super gooey, super chocolaty, and super yummy!  Not only that, but they are naturally egg free, so I didn't even have to alter the recipe (which I like since altered recipes sometimes work and sometimes don't).







Combine:
1 1/2 c. flour
2/3 c. baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt

In a separate bowl beat together:
12 Tbsp. softened butter
2/3 c. sugar
2/3 c. brown sugar

Add in:
4 Tbsp. milk
2 tsp. vanilla

Beat in flour mixture and 1 cup chocolate chips. Bake in 350 degree oven for 12 - 14 minutes.

Chocolate Caramel Doughnut Holes

I saw this recipe here, and I had to try them!  They were surprisingly easy.  The kids were even able to help me make them (they rolled most of the balls).  So, not only was it a tasty treat, but it was a fun family activity, too.  These worked really well with egg replacer, so J could eat them, too.

Ingredients:

• 2 1/2 cups all-purpose flour,plus more for work surface
• 1 cup cocoa powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp coarse salt
• 1 cup sugar, plus more for coating
• 3/4 cup low-fat buttermilk
• 4 Tbsp unsalted butter,melted
• 2 large eggs (or fake egg equivalent)
• 28-30 store bought soft caramel squares, unwrapped
• 5 to 6 cups vegetable oil, for frying

 Directions:

1. Mix flour, cocoa powder, baking powder, baking soda and salt into a large bowl. In another bowl, whisk together sugar, buttermilk, butter and eggs (or fake eggs) until thoroughly combined. Stir buttermilk mixture into flour mixture just until smooth dough forms. 
2. On a lightly floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 1/2 inch cookie cutter (or appropriately sized cup, since I don't have round cookie cutters). Reroll and cut scraps. 
3. Place a caramel in the center of each round, pinch dough closed around it and gently roll into a smooth ball.
4. Line baking sheet with paper towels. Fill wide, shallow bowl with 1 inch of sugar. In a large, heavy pot, heat 4 inches of oil until it registers 350 on a candy thermometer. In batches, fry doughnuts for 3-4 minutes, turning once with a slotted spoon and adjusting heat as needed. Transfer doughnuts to prepared sheet; let rest for 4 minutes. Roll in sugar to coat. Serve immediately. (they really were better fresh, but if you have leftovers heat them in the microwave for 10 seconds to re-melt the caramel)

Hazelnut Cupcakes

I knew that I wanted to make some kind of cupcake with the hazelnut butter I had made, but I couldn't find any kind of recipies for what I wanted.  So I started looking for recipeies with peanut butter that I could repalce with the hazelnut butter.  This is a Paula Deen recipe from Food Network for a Peanut Butter Cake that I altered to make into what I wanted.  They were delicious!!!

Though I usually go eggless, I didn't worry about it with these.  The main reason being that J is now allergic to tree nuts as well, so he wouldn't be able to eat them anyway.  I got him a candy bar to eat while we ate these.


Ingredients:

1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs (I crushed mine in the food processor until they were as fine as flour - it took about 18 graham crackers)
3/4 cup Hazelnut butter
1/2 cup butter
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
3 eggs

Instructions:

1. Preheat oven to 375 degrees F. 
2. Combine flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. 
3. Line cupcake pan with paper liners.  Fill each cup approximately 2/3 of the way up.  Bake for about 20 minutes, or until a toothpick comes out clean.
4. I frosted them with a chocolate butter cream frosting and they were delicious!