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Tag Archives: dessert recipe

Vanilla Bean Cookies

23 Wednesday Oct 2013

Posted by Nicole Small in Autumn/Fall, dessert, dessert recipe, sweet, Thanksgiving, vegetarian/vegan

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baked, dessert, dessert recipe, fall, food, food blog, holiday recipe, holidays, recipe, recipe blog, sweets, thanksgiving, thanksgiving recipe, vegetarian

These cookies are really delicious; they are buttery, flakey and packed with a burst of real vanilla. The first time I made them was for Thanksgiving in 2007 with my Aunt Susan. It was my first experience with a Sunset Magazine recipe, and I now know that Sunset never steers you wrong. She had the Sunset Thanksgiving Edition of that year, so that was the first year that I really began to turn to Sunset for holiday recipe inspiration, and thus my love for Sunset Magazine began. The most recent time that I visited her house, I found this goldmine:

I love Sunset Magazine

If you live in the west you really should check out this magazine. It is packed with amazing recipes, travel tips, day trip and weekend getaway destinations in the west, gardening advice and information about unique plants, and more. Sunset Magazine has been around for a long time, I even found some interesting editions from the 1930’s in an antique store! It is a really great magazine and I can’t wait to catch up on 6 months of it when I get home.

These buttery vanilla bean cookies were so decadent and easy that I have continued to make them almost every Autumn afterwards. It’s funny how a recipe can remind you of a season, but these cookies really could be made any time of year. You could simply substitute another shaped cookie cutter instead of the Fall leaf ones. In addition, these are egg free cookies, so they would be great for someone with an egg allergy.

Thanksgiving Vanilla Bean Cookie Recipe via Tsiporah Blog

I hope you’ll add these cookies to your Thanksgiving recipe repertoire, or at least save them for the winter holidays. They would be perfect with a warm mug of french press coffee or apple cider after dinner!

Buttery Vanilla Bean Cookies

Original recipe from Sunset Magazine Nov. 2007

Ingredients

1 cup of butter at room temperature, plus 1 tbsp
3/4 cup white sugar
1 vanilla bean
1/2 tsp baking powder
1/4 tsp salt
2 1/4 cups flour
Regular or coarse sugar crystals to top, or cinnamon sugar

Special Equipment

Mini Autumn leaf cookie cutters (this links to my favorite ones)

Directions

Preheat your oven to 325 degrees. Split the vanilla bean pod in half and use the back of a knife to scrape out the vanilla beans on the inside. Use a mixer on medium to cream together the butter, sugar and vanilla. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredient mixture into the butter and sugar and then mix on medium speed until the dough forms a ball.

Butter 2 cookie sheets and set aside. Split the dough into two balls and roll out until the dough is 1/8 inch thick. Using the assorted cookie cutters, cut cookies and place on the baking sheet. Use the back of a knife or a toothpick to lightly press lines into the leaf cookies. Sprinkle each cookie with sugar and bake until the edges just begin to become golden brown, about 10-14 minutes, rotating each pan halfway through the cook time.

Let the cookies cool before transferring them to a decorative plate. Enjoy, and Happy Thanksgiving/Holidays!

Vanilla Bean Butter Cookies for Thanksgiving | #Recipe via Tsiporah Blog

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Chocolate Peanut Butter Oatmeal Cookies

04 Friday Oct 2013

Posted by Nicole Small in chocolate, dessert, dessert recipe, gluten free, sweets, vegetarian/vegan

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chocolate, dessert recipe, food, food blog, food blogger, gluten free, homesick, recipe, sweets, vegetarian

Homesick Cookies

These no bake cookies take less than 5 minutes to whip up, and I have to say that the cookie “dough” is best eaten when it is still warm and gooey. They are decadent and chocolatey with the perfect kiss of peanut butter. Once you’ve eaten half of it alongside a tall glass of cold milk, plop spoonfuls of the rest on a tray and refrigerate them. Because sharing is caring.

Chocolate Peanut Butter Oatmeal No Bake Cookies

My life has been a whirlwind of change lately. One month ago I packed my bags, kissed my cat goodbye, and flew across the world to live in Israel for 5 months. You can read about my adventure here. It took me about a day to feel at home here, and it took me about a month to feel homesick. It’s funny how you can make a recipe that reminds you of home and suddenly not feel so far away. My Mom has been making these for us for as long as I can remember. Consequently, I made these four times this week. All four times I shared them with my roommate, friends and neighbors, and all four times I thought of home.

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Oatmeal Cookies

Makes no cookies if you eat all of the cookie dough out of the pan. Makes 15-20 cookies otherwise.

Ingredients

scant 1 cup white sugar
1/4 cup milk
1/4 cup rich cocoa powder
1/4 cup butter
1/4 cup peanut butter
1 1/2 cups oatmeal

Directions

In a pot over medium heat, mix together sugar, milk, butter and cocoa powder. Bring to a boil for about 1 1/2 minutes, stirring constantly.
Easy No Bake CookiesRemove from heat and add peanut butter and oatmeal. Mix well. Spoon into bowls and eat immediately for instant comfort and homesickness relief. Or drop by teaspoonfuls onto a tray lined with wax paper and refrigerate. 
No Bake Cookies recipe

easy no bake cookies recipe chocolate

A note on the cocoa powder: I have always made these at home with baking cocoa (like the Hershey’s kind that you find at the supermarket). That is totally fine and they will be delicious no matter what, but if you can find a more rich cocoa powder it makes a huge difference! In Israel the cocoa that I bought is so decadent and flavorful, it makes me want to buy 100 containers and take them home with me at the end of my stay.

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Toasted Coconut & Vanilla Popsicles

25 Thursday Jul 2013

Posted by Nicole Small in dairy free, dessert, gluten free, popsicle, summer, sweet, sweets, vegetarian/vegan

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dairy free, dessert, dessert recipe, food, food blog, food blogger, gluten free, popsicle, recipe, recipe blog, recipe blogger, summer, summer recipe, sweets, vegan, vegetarian

Summertime is the best time for cold treats, like these decadent, smooth popsicles filled with freshly toasted coconut and pure vanilla. These are perfect to enjoy poolside or for mid-summer storm watching from the patio.

Coconut popsicles have always been my favorite. When I ordered these popsicle molds, I knew that the first ones I would make would be coconut. Not just any coconut though, not your run-of-the-mill plain coconut. Oh no, these would be creamy and flavorful and rich, with simple yet luxurious flavors of vanilla and nutty toasted coconut.

popsicle recipes

If you want to get really fancy, these would be even better with vanilla beans fresh from the pod. I decided to keep it simple and just use pure vanilla extract.

Toasted Coconut & Vanilla Popsicles

Ingredients

1 cup vanilla coconut milk (I used Silk)
1 can unsweetened coconut milk
1 cup sweetened coconut flakes
1 tsp vanilla
3 Tbsp brown sugar

coconut popsicle ingredients

Directions

Heat a dry pan over medium heat and add one cup of coconut flakes. Stir frequently until golden brown and then remove to a bowl and let cool.

how to toast coconut

In a small saucepan, mix together vanilla coconut milk, unsweetened coconut milk and brown sugar. Stir over low heat just until the brown sugar dissolves. Remove from heat and mix in vanilla. Combine with toasted coconut and pour into popsicle molds. Freeze until solid, about 5-8 hours depending on the size of your popsicles.

how to make coconut popsicles

coconut popsicle recipe

Enjoy! What’s your favorite summer treat?

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Chocolate Peanut Butter Hearts

13 Wednesday Feb 2013

Posted by Nicole Small in chocolate, dairy free, dessert, dessert recipe, gluten free, Holidays, peanut butter, recipe, sweets, vegetarian/vegan

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Tags

chocolate, dairy free, dessert, dessert recipe, food, food blog, food blogger, gluten free, holiday, love, recipe, recipe blog, recipe blogger, sweets, valentine's day, valentine's recipe, vegetarian

I have a confession to make. I’ve been carrying this around with me for so long. I don’t really know how to put this, so I’ll just say it already…

I’m addicted to chocolate.

I know, I know; girls are supposed to love chocolate, blah blah blah. But seriously! I would be willing to bet that not a day goes by that I don’t sneak at least one square or an embarrassing number of bonbons.

If you share this ailment with me, then maybe you have daydreamed about homemade chocolates before, but cast the idea off as silly or difficult. I mean, why take the time to make your own chocolates when Trader Joes does a fantastic job already? I hear you, but when you make your own chocolates you have complete control! You put whatever you want in them!

valentines chocolate recipe

So, maybe you’re craving dark chocolate and peanut butter and coconut all in one smooth, satisfying bite. Or, if you got the last minute shopper gene like me, right now you’re searching for a hasty (and easy!) homemade treat to give to your sweetheart this Valentine’s Day. Either way, you’ll fall head over heels for these little hearts!

Homemade Chocolate Peanut Butter Hearts

Makes 8-10 hearts (double recipe for 16)
Time: 2.5 hours, including time to cool

Ingredients

1/8 cup white chocolate
4 oz bittersweet chocolate (not chips)
1/4 cup peanut butter
1/4 cup unsweetened coconut flakes or slivered almonds
a small bit of coconut oil

Special Tools

Silicone heart molds
Double boiler, or a medium pot with a large glass or metal bowl to substitute

Directions

  1. Prepare your double boiler: Place 2 inches of water in a pot and heat to a simmer. Place the metal or glass bowl on top, careful that the bottom of the bowl does not touch the top of the water. 
  2. Melt the white chocolate*: Add the white chocolate to the bowl and whisk often, until almost melted and some chunks of chocolate are still visible. Remove the bowl from the pot and carefully wipe off any condensation on the outside of the bowl. Remember, water and chocolate are not friends!
  3. Continue to whisk the white chocolate until it is melted.
  4. Smear a thin layer of coconut oil inside each heart mold.
  5. Drizzle the melted white chocolate across each mold and place in the freezer to harden.white chocolate valentines
  6. Meanwhile, wash the bowl and dry well. Place the pot back on the heat, replenishing the water if needed. Follow the above steps to melt the bittersweet chocolate*
  7. Once the chocolate is melted, add peanut butter and coconut and/or almonds. Fill each mold and place in the refrigerator to harden, about 2 hours.valentines chocolate

chocolate peanut butter recipe

You can give these sweet little hearts as gifts for Valentine’s Day; just pick up some festive cellophane bags to easily package the chocolates for the occasion. Or.. don’t tell anyone you made them and eat them all. Maybe share one with your roommate or significant other, or family if they’re lucky. The choice is yours…

chocolate hearts recipe

valentines recipe

Even if you don’t have a sweetheart this Valentine’s Day, I urge you to celebrate love with those dear to you. I hope you have a lovely love day!

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*These instructions are not for tempering.

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