No-Bake Chocolate Oatmeal Cookies

No-Bake Chocolate Oatmeal Cookies

 

I have been making these cookies for years.  I don't remember where I got the recipe, but I'm pretty sure it was a church cookbook.  Maybe my grandmother's church?  I have several so I could go back and look through them, but I vaguely remember finding this recipe years ago as I was reading through a newly gifted cookbook.

 

These are very simple and kids can make them, with a little supervision.

 

I made them for kids this time around when I attended a couple of parties over the 4th of July weekend where there would be plenty of kids to enjoy them.

 

And I made them while watching Bridget Jones's Diary.

 

 

 

I paused to get started on my cookies after Bridget had her heart broken by Daniel Cleaver, and was headed to the dinner party with lots of smug married couples.  You know, where at the end Mark Darcy tells her he likes her. 

Just as she is.

 

 

You bring sugar, milk, cocoa, and butter to a boil, letting it boil for 1 1/2 minutes.  Then you remove it from the heat and immediately stir in peanut butter and oatmeal.

 

 

And then it needs to seriously cool.  But not too long or it is difficult to shape them into cookies without them crumbling.  I would say 20 minutes.

 

Or, in my case, until the end of the fight between Daniel and Mark after Bridget's birthday dinner (with the blue soup). 

 

Then form the cookies (I usually end up making more like balls than cookies - but any shape works), and let them sit on wax paper to cool completely so they won't crumble apart.

 

Serve, and store any leftovers (ha) in an airtight container.

 

 

Tom:  Well done Bridge, four hours of careful cooking and a feast of blue soup, omelette and marmalade. I think that deserves a toast, don't you? To Bridget, who cannot cook, but who we love

just as she is.

 

 

Double click to print as a 5x7 recipe card.

 

Enjoy!

 

 

Mock Chocolate Truffles

Mock Chocolate Truffles

 

This recipe is courtesy of wellness coach, and my friend, Sandy Thomas.  We made these mock truffles in a cooking class I took with Sandy and friends last year.  They were delicious, and I made them with Brennan today.

 

Excuse the state of the kitchen, we're having interior painting done this week!

 

While Brennan really prefers creating his own recipes, he is also good at following a recipe, so I put him to work today in the kitchen.

 

We started by chopping pecans in the food processor.

 

Then we added pitted dates, maple syrup, vanilla extract, cocoa powder, and one tablespoon of water, per the directions.  This gave us a rough texture, so we added another tablespoon of water or two until we go the right texture - rather smooth.

 

Then we rolled the truffles, and rolled half through cocoa powder, and half through shredded coconut.

 

 

 

I chilled them in the fridge until after dinner, but we didn't make it that long.

 

 

 

This recipe made about 3 dozen.  I loved the coconut.  David and Brennan (my dark chocolate lovers) really liked the cocoa powder ones.

 

 

 

I am understating how much they loved this dessert.

 

They absolutely loved these.  In fact, they completely disappeared.  Before dinner!

 

David thought they made a great special treat to take to a dinner.  Brennan wants to make more to take to his grandmother's house this weekend.  And he wants to make them for Thomas.

 

If you have any leftover, store them in an air tight container in the fridge.

 

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Enjoy!

 

Chocolate Thistles

Chocolate Thistles

My friend Maggie sent this recipe to me and we tried it last weekend. 
These dessert treats were delicious, and so easy to make.

You start by chopping up a chocolate bar into tiny pieces and then melting it in a double boiler.

Or, do like I did and use a microwaveable bowl, stirring the chocolate every 30 seconds and returning it to the microwave.  This took me 1.5 minutes.

Then you mix in All-Bran cereal (the twig shaped version) and 1/2 cup of chopped nuts or chopped dried fruit - whatever you like.  I used raw almonds that I chopped up.

Mound the mixture onto a parchment-lined baking sheet and freeze for 10 minutes.

I made mine large, using a 1/4 c measuring cup to scoop and mound. 

Maggie's original recipe calls for a Tbsp amount.

Freeze and voila!

Definitely kid-approved delicious-ness!

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Enjoy!

Chocolate-Drizzled Nuts with Sea Salt

Chocolate-Drizzled Nuts with Sea Salt

I pulled this recipe from the November 2010 Real Simple magazine holiday party food special.

Obviously, it's been sitting in my recipe file for quite awhile!

I'm always on the lookout for simple desserts, and this is one I knew would go over really well.

I don't make desserts that often, so when I do it's pretty special.

This is one of the fastest desserts ever, and we're really enjoying the leftovers still today.

This could also be served as a snack or alongside other appetizers.

To make, I spread 2 cups of lightly salted roasted nuts on a baking sheet.

Technically it's supposed to be a parchment-lined baking sheet, but I got ahead of myself.

Then I melted semi-sweet chocolate chips in a small glass bowl and drizzled it over the nuts.

Ignore the large clumps of chocolate!

I then sprinkled the nuts with flaky sea salt and set the baking sheet in the refrigerator while we ate dinner.

15 minutes later I pulled out the baking sheet and transferred the nuts to a bowl.

Of course, we all loved the nuts.

Store the leftovers in a storage container with a tight lid.

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Enjoy!



Brownie Cookies

Brownie Cookies

Thomas went to the gym with David a few weeks ago and came home with this recipe.

Only my son could spot a cookie recipe - even at the gym.

The gym has several recipes laying out each week - I notice Thomas didn't pick up the gazpacho or stewed tomatoes recipes.

He's been asking me to make these for awhile and I decided to for a get-together we're going to tonight.

If made with reduced-fat margarine and egg substitute, then each cookie is 69 calories.

I used the real stuff so there's no telling how many calories are in ours.  Oh well.

You start by creaming margarine and white and brown sugars together in a mixer. 

Then add your eggs or egg substitute and beat well.

In a separate bowl you combine your dry ingredients and then add it to the margarine/sugar/egg mixture, combining well.  Stir in the mini chocolate chips and you're ready.

The dough is thick and rich and smells delicious.

Then place tablespoons full of dough on an ungreased baking sheet and cook at 375* for 6 minutes.

Press the dough down slightly with your fingertips.

The cookies don't spread much at all so you can cook lots at once.

The cookies are rich and very soft.  Delicious!

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Enjoy!



Bourbon Balls

Lora's Bourbon Balls

We attended John's 50th birthday party a few weeks ago, and our friends Lora and Rob presented him with the most delicious Bourbon Balls.  As you can tell from his birthday present pile, Bourbon Balls were a perfect idea.

Lora happily shared her recipe with me and I made some for Christmas.

I believe I have two brothers-in-law who might enjoy them.

I liked 3 things about this recipe.  First - they weren't covered in powdered sugar that get all over the clothes.  Second - I had all the ingredients on hand except the Vanilla Wafers.  And C - simple & delicious!

You crush a box of Nilla Wafers and a cup of pecans.

I did this in the blender and it worked well.

Then you add in other ingredients, including Makers Mark bourbon.

Roll them into balls.  This recipe makes 4 dozen.

Then roll those into granulated sugar.

Resist the urge to taste any more than one and pop in an air-tight container for 3 days before serving or sharing.

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Happy Holidays!



Chocolate Coca-Cola Cake

Chocolate Coca-Cola Cake

I'm not a big cake person, or a baker really, but I was so excited to make this cake.

I have had it a few times and really liked it.

It's so moist and rich, and is truly Southern.

I pinned this recipe (on Pinterest) a few weeks ago, originally from May Flaum at her blog.

I modified it slightly.

David asked me early last week if I would make a dessert for a board Christmas party he was attending.

Perfect time to try this out!

You start by mixing dry ingredients in a bowl and then cooking the butter, cocoa powder, Coke, and milk over medium-high heat.

Then you mix the two together and add eggs and vanilla.

Bake in a greased 9x13 pan at 350* for 30 minutes.

While the cake is baking, you bake a glaze on medium heat - butter, cocoa, and more Coke.

You remove it from the stove top and add confectioner's sugar until it's dissolved.

Then pour it right onto the piping hot cake!



You can serve the cake hot, at room temperature, or chilled.

It's all fantastic!

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Enjoy!



Melissa's Chocolate Chip Cookies

When we visited our friends Melissa, Gary, and new baby Addie last week, we had the most delicious chocolate chip cookies.  The Boatwright men devoured them during our visit.

Gary tells us that Melissa developed the recipe on her own, trying out a lot of varieties, trying to find one that rivals a Pillsbury cookie.  Mission accomplished.

Melissa and baby Addie

I asked Melissa if I could have her recipe to make cookies for a Christmas Cookie Exchange party we are heading to tonight.  Each family takes 3 dozen homemade cookies to share.

The cookies are really delicious and I made 4 dozen so my family could enjoy some as well.

You mix the wet ingredients.  Then mix it in with the dry ingredients.

I placed the cookie dough on Silpats on top of cookie sheets.

Mmmmm.  Sooo good right out of the oven!

Platter fixed up for tonight's party.

And a few extras for my cookie monsters.

Melissa shared variations on this recipe that I wanted to share as well!

Sugar Cookies - use all white sugar instead of brown+white

Oatmeal Cookies - use 1 1/4 c flour and 3 c instant oats

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Thank You Melissa!



Baked Chocolate Pudding

The Barefoot Contessa's Baked Chocolate Pudding

This month's Good Housekeeping magazine had wonderful Thanksgiving recipes by Ina Garten, the Barefoot Contessa. 

Hers is the main show I watch on Food Network and I've tried many of her recipes over the years so I ripped out her Thanksgiving recipes from the magazine to try this fall.

I made her Baked Chocolate Pudding to take to Book Club this week.

Of course, I had to make a smaller version for my 3 boys as well!

It's a pretty standard recipe that only takes a few minutes to put together.

You create a water bath for baking the dish.

I'd recommend using a shallow 2 qt. dish, which I did for the Book Club version I took.

This dish was too deep, but it worked OK.

Ignore the holes - that's where I tested to make sure it was set.

Instead of a toothpick I used a butter knife - hence the holes.

Here's the version I scooped up for my family.

I loved the crispy top and creamy under layer.

The Book Club liked it and my boys loved it.

I'll definitely make it again.

Double click to print as a 5x7 recipe card.

Enjoy!