Jaffa Cakes

Jaffa Cakes

It’s interesting how different regions favor varying flavor combinations. While peanut butter and jelly is a staple in the States, friends of ours in the UK think this is a strange lunchtime favorite. However, I felt the same way when I came across their meat flavored potato chips and chocolate orange biscuits. While I’m still not a huge fan of shrimp flavored chips, I fell in love with Jaffa cakes.

Jaffa Cakes

Tracking down Jaffa cakes can be difficult in the States so I pulled out Mary Berry’s recipe and tried making them at home. The recipe was a bit daunting, as I had never made orange jellies to adorn cookies before! To get my bearings, I read the recipe twice, took a deep breath and began baking.

Jaffa Cakes

Surprisingly, I only had one hiccup! Traditional Jaffa cakes have orange jellies that are slightly smaller than the biscuit. Since I didn’t want to run out to the store to buy a small circle cookie cutter, I used a mini muffin tin for both the biscuits and jellies – making them the same size. At the end of the day this isn’t a deal breaker, but I’m sure Paul and Mary would have a few comments if I were to present these on the Great British Bakeoff!

Chocolate Candy Cane Cookies

Chocolate Candy Cane Cookies. Perfect for the holidays!Chocolate and mint. A pairing made in heaven. Am I right?! This is just a combination I can’t pass up. While it’s often categorized as a holiday flavor, I’m guilty of indulging in it all year long. Therefore, it comes as no surprise that these Chocolate Candy Cane cookies were on the top of my list to bake!

Chocolate Candy Cane Cookies. Perfect for the holidays!

The dough, a decadent mixture heavy with melted chocolate, will test your willpower. While you may be tempted to eat the batter before you roll them out to bake, the wait is worth it. Trust me!

Once the cookies are out of the oven and have time to cool, you are ready for the fun part – decorating! If you have had a particularly stressful day, then you will get even more joy out of this stage since you get to smash candy canes with a rolling pin. Now, don’t get too carried away since you may bust open your Ziploc bag and little pieces of candy cane will fly all over your kitchen. (I may, or may not be speaking from experience….)

Chocolate Candy Cane Cookies. Perfect for the holidays!

Now that your candy canes are crushed into little pieces, all you have to do is dunk your cookie into melted chocolate and add a dusting of candy cane on top. Set aside for the chocolate to set, then you are ready to enjoy your cookies. Enjoy!

Chocolate Candy Cane Cookies

Ingredients:

  • 3/4 C. butter
  • 2 Tbs. water
  • 1.5 C. brown sugar
  • 2 C. chocolate chips
  • 2 eggs
  • 2.5 C. flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 bar dark baking chocolate
  • 3 candy canes, crushed

Directions:

  1. In a large pan on low heat, melt the butter, water and sugar.
  2. Add the chocolate chips and stir until melted.
  3. Pour mixture into a bowl and set aside.
  4. Once cool, beat in the eggs, then slowly add in the dry ingredients.
  5. Chill dough for 1 hour, then roll into small balls and bake for 10 minutes.
  6. Once cookies have cooled, and dip them half-way in melted chocolate.
  7. Place on a non-stick surface and sprinkle the cookies with candy canes.
  8. Once the chocolate has set, store cookies in an airtight container.

No-Bake Cookie Bars

No-Bake Cookie Bars

Ever had a day where you are just craving something sweet? These no-bake cookie bars will be your saving grace! I swear! They are packed with whole ingredients and are refined sugar-free (a.k.a all the sweetness without the sugar crash). Total win!

No-Bake Cookie Bars

When you bite into one of these cookie bars it is hard to believe that they are better for you than your average dessert. Plus the almond meal and peanut butter in this recipe help keep you full and satisfied. I honestly can’t rave about these bars enough!

No-Bake Cookie Bars

No-Bake Cookie Bars

Cookie Bars:

  • 1.5 cups old fashioned oats
  • 1/2 cup almond meal
  • 3 Tbs maple syrup
  • 2 Tbs melted coconut oil
  • 2 Tbs peanut butter
  • 1 tsp vanilla extract
  • 1/4 tsp Himalayan pink salt (or sea salt)

Chocolate Topping:

  • 2 Tbs coconut oil
  • 2 Tbs honey
  • 2 Tbs cacao powder

Recipe:

  • In a microwave safe bowl, combine the coconut oil, maple syrup, peanut butter and vanilla extract. Microwave for 30 seconds and stir until smooth.
  • Pulse the oatmeal in a food processor until it reaches a flour-like consistency.
  • Add the oatmeal, almond flour, and salt into the bowl and mix until well combined.
  • In a parchment lined pan, spread out the mixture and place in the fridge to cool for 15 minutes.
  • In the meantime, mix up the chocolate topping by melting the coconut oil in the microwave and adding the honey and cocao powder.
  • Take the cookie bars out of the fridge and spread an even layer of the chocolate topping over the bars.
  • Place the bars back in the fridge until you are ready to serve. Enjoy!