Black and White Cookies

Ingredients

1 3/4 C All-purpose flour
1 tsp baking powder
Pinch of salt
1 C vegetable shortening
1 1/4 C granulated sugar
2 eggs
2 tsp vanilla extract
1/4 C sour cream

5 C confectioner’s sugar
~ 1/3 C whole milk
2 Tbsp light corn syrup
Splash of vanilla extract
3 Tbsp unsweetened cocoa powder
1 tsp lemon extract

Directions

  • Preheat oven to 350°F
  • Combine flour, baking powder, and salt
  • In a separate bowl, cream together shortening and sugar
  • Add eggs and vanilla to shortening and sugar mixture and mix well
  • Add sour cream and dry ingredients to shortening and sugar mixture and mix until well combined
  • Scoop 1/4 C of dough for each cookie and  place on a cookie sheet about 3-4 inches apart
  • Bake at 350°F for about 15 minutes
  • Remove from oven and rest on pan about 3 minutes
  • Remove to cooling rack and cool completely before icing

For icing:

  • Combine confectioner’s sugar, 1/3 C whole milk, corn syrup and vanilla
  • Add more milk, a Tbsp at a time, until it reaches a spreadable consistency
  • Separate half of icing into a separate bowl
  • Add cocoa powder and about a Tbsp of whole milk to one bowl and mix until well combined
  • Add lemon extract to the other bowl and mix until well combined
  • Spread white icing on half of each cookie **wait until cookies have completely cooled, also icing should be spread on the flat, bottom part of the cookie, so the finished cookies are served upside down**
  • Wait just a few minutes for white icing to begin to set and then spread the chocolate icing on the other half of each cookie
  • Wait for icing to completely set to eat

These are delicious, traditional, black and white cookies.  They should be stored in an airtight container and eaten within 3 days for best taste.

Makes 1 dozen cookies.

I hope you enjoy them!

God bless!

Soft Chocolate Hazelnut Cookies

Ingredients

1 C unsalted butter, melted
1/2 C brown sugar
3/4 C hazelnut and cocoa spread
1 tsp vanilla
1 large egg
2 1/2 C all purpose flour
2 tsp baking powder
1 tsp baking soda
1 C semi sweet chocolate chips

Directions

  • Preheat the oven to 350°F
  • Combine the butter and brown sugar
  • Add hazelnut and cocoa spread, vanilla and egg and mix until well combined
  • Add flour, baking powder, and baking soda and stir until just combined
  • Fold in chocolate chips
  • Roll dough into 1 inch balls, approximately, and place on ungreased cookie sheet 1-2 inches apart
  • Bake at 350°F for about 10 minutes
  • Let cool on pan for about 2 minutes
  • Cool completely on a wire rack

These cookies are incredibly soft and just chocolatey enough!  You’ll want to make these again and again.

God bless

White Chocolate Hazelnut Muffins

Ingredients

2 1/2 C All-purpose flour
3/4 C granulated sugar
1/4 C confectioner’s sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp cocoa powder
1/4 C vegetable oil
1/2 C unsweetened apple sauce
1 tsp vanilla extract
2/3 C hazelnut and cocoa spread
1 1/4 C milk
~2 C White chocolate chips

Directions

  • Preheat oven to 375°F
  • Spray muffin pan with cooking spray
  • Whisk together the dry ingredients
  • Add white chocolate chips and stir until chips are coated
  • Add the wet ingredients to the dry ingredients and stir until just combined, careful not to over mix
  • Spoon batter into muffin pan
  • Bake at 375° F for about 25-30 minutes
  • Let cool in pan about 10 minutes
  • Cool completely on a wire rack

This recipe is easy and fast.  There’s no need to mix wet ingredients separately.  You only need one mixing bowl and there is no need for a sifter, if you have a whisk!  Definitely do spray the entire pan with cooking spray, not just the muffin wells.  These muffins bake up and spread, so they will stick to the top part of the pan if you don’t spray it too.

These muffins are very soft and moist.  You’ll want to make them again and again!  Enjoy!

God bless

White Chocolate Chip Cookies

Ingredients

1 C vegetable shortening
1 1/2 C brown sugar, firmly packed
1/2 C unsweetened apple sauce
1 tsp vanilla
2 C all purpose flour
2/3 C cocoa powder
1 tsp baking powder
1 tsp salt
~2 C  white chocolate chips

Directions

  • Preheat oven to 350°F
  • Cream the shortening and sugar by hand
  • Add applesauce and vanilla and beat by hand until well combined
  • Add flour, cocoa powder, baking powder, and salt and mix until well combined
  • Fold in chocolate chips
  • Drop 1 Tbsp of dough for each cookie onto ungreased cookie sheet, about 1 – 2 inches apart
  • Bake for 10-12 minutes at 350°F
  • Remove from oven and let cool on pan for about 2-3 minutes
  • Remove from pan and cool completely on a wire rack

These cookies come together quickly and easily; you only need to use one bowl!  There are no eggs and the only dairy is in the white chocolate chips, so by swapping them out for a non-dairy chip or just omitting them entirely, you can make the recipe dairy free as well.

They are very soft, chewy, and chocolatey.  We love them at our house and I hope you enjoy them too!

God bless

Old Fashioned Doughnuts (Baked)

Ingredients

1 C All-purpose flour
1/4 C Whole wheat flour
2 tsp baking powder
1/2 tsp nutmeg
1/4 tsp salt
2 Tbsp vegetable oil
1/2 C granulated sugar
1/3 C unsweetened apple sauce
1 tsp vanilla extract
1/4 C buttermilk

Directions

  • Preheat oven to 350°F
  • Spray a 6-well doughnut pan with cooking spray
  • In a large bowl, whisk or sift together the flours, baking powder, nutmeg, and salt
  • In a separate bowl, combine the oil, sugar, apple sauce, and vanilla and mix until well combined
  • Add the wet ingredients and buttermilk to the dry ingredients and stir until just combined (batter will be very thick and sticky)
  • Spoon batter into a piping bag
  • Pipe into prepared doughnut pan, smoothing out the doughnut batter as necessary
  • Bake at 350°F for 12 – 15 minutes
  • Cool in pan about 2 minutes
  • Cool completely on a wire rack

If desired, dip hot doughnuts in melted butter and then in granulated sugar for a sugar topping

This Old Fashioned Doughnut is for nutmeg lovers!   It’s so good plain or dipped in sugar and perfect with a cup of coffee.  Being baked, it’s also not as heavy tasting as a regular fried doughnut.  I hope you enjoy it!

God bless!

Chocolate Chip Cookies (No Eggs)

Ingredients

1 C unsalted butter, melted
1/2 C granulated sugar
3/4 C brown sugar, packed
1/2 C unsweetened apple sauce
1 – 2 tsp vanilla (personal taste preference)
2 C All-purpose flour
1 tsp baking powder
1 tsp salt
1/2 C semi-sweet chocolate chips

Directions

  • Preheat oven to 375°F
  • Combine the butter and sugars and beat by hand until well combined
  • Add apple sauce and vanilla and mix well
  • Add flour, baking powder, and salt and mix well
  • Fold in chocolate chips
  • Shape dough into 1 inch balls and place on ungreased cookie sheet about 2 inches apart
  • Bake for 8 – 9 minutes
  • Remove from oven and let cool on pan for about 2 minutes
  • Remove from pan and cool completely on a wire rack

These chocolate chip cookies bake up light, moist, and chewy.  They’re easy and fun to make with kids since there are no eggs to crack and no raw egg in the dough.  This recipe makes about 2 dozen medium sized cookies.

Enjoy and God bless!

Double Chocolate Muffins (made with protein powder)

Ingredients

2 C. all-purpose flour
1/3 C. Chocolate protein powder
1/4 C. Cocoa powder
3 tsp baking powder
1/2 tsp salt
3/4 C. Brown sugar
~2 C. semi-sweet chocolate chips

2 large eggs
1/4 C. Vegetable oil
1 C. Milk
1 tsp vanilla

Directions

  • Preheat oven to 375°F
  • Spray a 12 count muffin pan with cooking spray
  • Whisk together dry ingredients
  • Add chocolate chips and whisk until chips are coated
  • Add wet ingredients and stir until just combined
  • Spoon batter into prepared muffin pan evenly
  • Bake at 375°F for about 25 minutes (insert toothpick into center of muffin, it should come out mostly clean)
  • Let cool in pan about 10 minutes
  • Cool completely on a wire rack

These muffins are incredibly moist and so chocolatey! I added thinkThin Protein & Probiotics chocolate powder for a tiny extra boost to my muffins and they are absolutely delicious.  But you can use whatever protein powder you prefer, or omit it altogether.

If you do not use the protein powder though, you may want to add a touch more cocoa powder and/or use a little less milk. I suggest using 1/4 cup + 2 Tbsp cocoa powder and start with only 1/2 cup of milk and then add more milk as necessary to achieve the right consistency, if the protein powder is omitted.

I hope you enjoy these muffins as much as my family does!

God bless!