What could be better than a Girl Scout Thin Mint Cookie? A cookie made out of a Girl Scout Thin Mint cookie! It’s cookie squared, which means they’re super intense so make sure you have some milk in the house!
A bag of leftover bagels – chopped into little squares
leftover cinnamon bread – chopped into little squares
3 cups half & half (or whole milk or heavy cream)
We got the inspiration for this cheesecake from the Killer Bars! Mmmm… so decadent!
Two packages of graham crackers
1 stick melted butter
8 ounces 70% chocolate
3 (8-ounce) packages cream cheese, room temperature
1 cup sugar
1/4 cup unsweetened cocoa powder
3 large eggs
8 ounces butterscotch chips
1/2 can sweetened condensed milk
1/2 cup shredded coconut
1/2 cup salted macadamia nuts (for decorating)
1/4 cup chocolate chips (for decorating)
While we were in Kauai we overdosed on these Killer Bars that we would buy at Banana Joe’s almost everyday. Once we got back we made them for a baby shower. They’re actually made by Country Moon Rising Bakery, but we found a recipe that we used as a starting point on planetgreen.com.
1 stick butter
1 package of graham cracker crumbs (equals about 2 cups)
1.5 cups organic chocolate chips
1/2 cup butterscotch chips
1 cup shredded coconut
1 cup macadamia nuts, chopped
15 oz sweetened condensed milk
Laurie surprised us with this scrumptious dessert that she discovered on marthastewart.com. You can make the whole process easier by using a box mix and way more fun by using a creme brule torch to brown the meringue.
These intense brownies came from our desire to fuse two love affairs: chocolate and mint!
The first iteration of these brownies started with a single bar of Lindt Dark Chocolate Mint chopped up super fine and mixed into the batter. While that version was pretty good, it just wasn’t minty enough. This time we not only found normal Andes, we found a conveniently pre-chopped up bag of Andes, which saved some prep time. So with mint mixed in and turned into a frosting, we’re finally satisfied with these brownies!
It’s probably the only time you’ll see a box mix on our blog; but Ghirardelli’s are so phenomenal there’s really no reason to waste time making brownies from scratch!
Box mix of Ghirardelli brownies
1/3 cup water
1/3 cup canola oil, butter, coconut oil or your prefered oil
1 bag chopped Andes Mints (can generally be found in baking aisle with chocolate chips)
1 box of whole Andes Mints
These are the kind of cookies that you eat and then you can’t stop talking about how good they are. They’re SO good. Really. It’s hard to explain how a cookie can be so good. Like, seriously. The only reason you’d regret trying them is because you can’t stop eating them. Because they’re SO good.
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup demerara sugar
2 cup flour
1/2 cup cocoa powder
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 cups 60% chocolate chips
1 cup finely chopped semi-sweet chocolate
There are a couple options when making these cookies… you can make them the healthy way or the good way! We’re all for healthy desserts, but this time the healthy option just doesn’t measure up to the white flour and sugar version! We made them with sucanat & whole wheat flour and then sugar & white flour. There was no contest. The sugar & white flour version has a much smoother consistency, though if you were only presented with the sucanat and whole wheat flour version you probably wouldn’t complain… they just can’t hold their own in a comparison.
#1 These cookies are super addicting!
#2 We’ve made these cookies without the chocolate chips and had friends ask why we wasted our time not putting chocolate chips in!
1/2 cup butter
1 1/2 cup sugar OR sucanat
1 cup canned pumpkin
1 tsp vanilla
2 1/2 cup flour OR whole wheat pastry flour OR a mixture of the two
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup+ Ghiradelli chocolate chips (optional)
Super easy summer-time dessert…
Use two soft molasses cookies (which freeze really well)
Sandwich some organic vanilla ice cream between the two cookies
Pour leftover ganache (from the triple chocolate cake recipe) over the top
Pop that in the freezer (plated) for about an hour
Just before you want to serve it, whip up some heavy cream to spoon on top and serve immediately!
We saw this on-line and couldn’t pass it up… it’s the winner of the Ghirardelli Chocolate Is Your Dessert Intense Enough? contest! Enough said! We also liked the simplicity of ingredients… literally chocolate, butter, eggs and heavy cream. While there are very few ingredients, it is fairly time intensive, so plan accordingly. We made the cake on a Wednesday and froze it until Friday when we pulled it out around noon. We whipped up the ganache frosting around 3:00, frosted the chilled cake and it was perfect when it was cut around 9:00 that night!
Active time: 30 minutes Baking time: 40 minutes Freezer time: overnight
3 cups Ghirardelli Semi-Sweet Chocolate Chips
1 cup unsalted butter at room temperature
8 large eggs, chilled
1/4 teaspoon salt
Ganache Frosting Ingredients:
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate baking bar, chilled
3 oz dark chocolate
2 cups of your favorite granola
Melt the chocolate (either over a double boiler pot set up or in 20 second increments in the microwave)
Pour over the granola
Scoop out into individual servings while still hot- we put ours in cupcake liners!
Let cool until chocolate is set
Enjoy this super easy dessert!
Ok, we’ll admit…. this is a time consuming cake. We made this over two days. Day one we made the four chocolate cake layers and the filling. Day two we made the frosting and assembled it. Click “read more” to see the lengthy list of ingredients and instructions. While it’s time consuming, it did get rave reviews from those that ate it! One catch–you have to like maraschino cherries!
Taken straight from the Martha Stewart website! Changes made from original recipe: we took out the fresh ginger, used 1/8 cup unsulfured molasses and 1/8 cup bootstrap molasses to get the full 1/4 cup of molasses and we used a mixture of all-purpose flour and whole wheat pastry flour.
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
We found this recipe in a book compiled by Gwen Steege titled The Search for the Perfect Chocolate Chip Cookie. We both love molasses and all the spices traditionally associated with that flavor and the oatmeal seemed to at least add the idea of health to the cookie. We got off to a rough start, resulting in a recipe that has been (accidentally) modified from the original version, though mostly just in the ratios, not the ingredients themselves.
For the flour we used a mixture of whole wheat flour, whole wheat pastry flour and unbleached flour (it was one of those bottom of the bags day!). Flavor- and texture-wise we both really like these cookies, but think the oatmeal isn’t really necessary. Though we both also agree that we like the Soft Molasses Cookies better!
And yes, you can expect more variations on chocolate chip cookies as we pursue the perfect chocolate chip cookie!
3 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cloves
1/2 teaspoon salt
1 cup sugar
1 cup butter
1/2 cup blackstrap molasses
1 cup quick oats
1 cup chocolate chips