Sugared fruit - LOVE.
Homemade Thin Mints
★☆☆☆☆ (very easy)
- 8 ounces butter
- 1 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ¾ teaspoon salt
- 1 ½ cups all purpose flour
- 10 ounces semi-sweet baking chocolate
- 1 ½ teaspoon peppermint extract
- Preheat oven to 350 degrees.
- Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
- Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
- Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter.
- Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit.
- Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.
rich chocolate peanut butter cream
this makes a great dessert or breakfast that you can serve all at once or keep it throughout the week. consider it a mix between a mousse and a pudding - thick, creamy, and very chocolatey. serve with fresh fruit and/or nuts at the end of a big meal with friends - perfect!
- blend together until smooth and creamy: 1 package firm silken tofu, 1/4 cup unsweetened almond milk, 1/4 cup unsweetened chocolate chips, 2 tbsp dutch-processed cocoa powder, 2-3 tbsp sweetened peanut butter, a dash vanilla extract, a small pinch sea salt, and a scant dash of cayenne.(make sure to read labels for milk ingredients when buying cocoa/chocolate chips, as always.)
- chill in the fridge for a couple of hours or overnight.
- serve very cold to four to eight people, or store in your fridge for 1-2 weeks.
DIY Low Calorie Single Serving Mexican Dip Recipe. I have always said that fat free refried beans taste the same as regular ones. Easy to make, easy substitutions for the normally really fattening ingredients. Recipe and nutritional information from The Yummy Life here. *Another single serving Mexican dip (7 layer dip) here.