Dark Chocolate Quinoa Cookies

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I get on these kicks and I don’t let them go. And once I’ve set my mind to doing it, it’s getting done. No questions asked. Somehow, someway, it’s happening.

Like these dark chocolate quinoa cookies.

A few days ago, I was taken over by this intense need for chocolate cookies. I mean I wanted a chocolate cookie, like really, really, really bad. And of course I didn’t have any on hand. I poured over recipe after recipe looking for the best chocolate cookie recipe that I could recreate gluten-free, couldn’t find what I was looking for, proceeded to ask my wonderful Facebook friends if they had any recipes and since they’re just a bunch of smarties, they told me to substitute 1/2 cup cocoa powder into any of my favorite cookie recipe. Novel concept to me!

As I usually do, I listened. And the cookies turned out perfectly. Like absolutely perfect.

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Ingredients

  • 1 1/2 cup gluten-free all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup cooked quinoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2/3 cup light brown sugar (or coconut sugar)
  • 1/2 cup coconut sugar
  • 6 tablespoons vegan butter
  • 2 tablespoon melted coconut oil
  • 2 teaspoon tahini (or other nut butter)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup dark chocolate chunks (or dairy-free chocolate chips)

Instructions

  1. Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
  2. Whisk together all the dry ingredients, minus the sugar and chocolate chunks, in a medium mixing bowl and set aside.
  3. In a small sauce pan, heat the butter over medium heat and cook until it begins to brown, about 5 minutes. Stir constantly so as not to burn the butter, you’re just trying to brown it. Transfer to a large mixing bowl, add the coconut oil and let cool for 5 minutes. Add the sugar and beat with an electric mixer until incorporate – the texture will be sandy, not creamy like traditional butter cookies. Add the tahini, vanilla and eggs and beat until combined.
  4. Pour in the flour mixture, beat on low until just incorporated. The mixture will be that of a thick brownie batter, not as doughy as normal chocolate chip cookies. Fold in the chocolate chunks with a wooden spoon.
  5. Scoop 1 heaping tablespoon of dough onto the cookie sheets, spacing the cookies about 1″ apart. Bake in the center of the oven for 14 minutes, switching/rotating the sheets half way through.
  6. Transfer to a wire rack, allow to cool for 5 minutes (if you can resist that long!), and enjoy!

Sunday Reflections

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Have an amazing Sunday, and remember Daylight Savings Time is here in the US.

Sunday Reflections

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Have an amazing Sunday and a peaceful week ahead, #friendsofTenaciousM!

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Chocolate-Irish Cream Cheesecake in Las Cruces, New Mexico

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After a short hiatus, I am happy to be back on my blog with more chocolate, love and travels!

This week I had a nice lunch with a co-worker at Salud de Mesilla in Las Cruces, New Mexico. Their “Bailey’s Irish Creme Chocolate Cheesecake” was so delicious that I had to find a comparable recipe. Here is the recipe and some sites from the day.

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Ingredients

1 1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8 ounce packages cream cheese, softened
1 8 ounce carton dairy sour cream
1 cup sugar
1 8 ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla

Directions

1. Preheat oven to 325 degrees F.

2. For crust, in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

3. For filling, in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.

4. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

5. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

Secret Kiss Cookies

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These secret kiss cookies blow my mind, especially if you love chocolate as much as I do. What makes them a secret you ask? A little something in the middle of each cookie…a Hershey’s kiss! The best part about these cookies, aside from how tasty and addictive they are, is how ridiculously adorable they are once you cut into them. Let them cool completely, then take the first bite and see that classic chocolate silhouette… or eat them when they’re still warm and gooey – there’s no wrong way to enjoy these bad boys!

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Ingredients

36 hershey’s chocolate kisses, wrappers removed
1 3/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1 cup walnuts, finely chopped
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar, as needed

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Directions

1. Preheat oven to 375º F and line 2 baking sheets with parchment paper.

2. In a large bowl or mixer, cream together butter, sugar and vanilla extract until fluffy and lightened in color 3-4 minutes.

3. Gradually beat in flour, walnuts and salt, until everything is fully incorporated.

4. Cover dough and place in refrigerator to chill, 1-2 hours.

5. Once dough is firm and holds its shape, use a tablespoon or small ice cream scoop to measure out roughly 1 tablespoon of dough. Wrap dough carefully around 1 chocolate kiss, making sure to cover it completely.

6. Transfer cookie to lined baking sheet, then repeat with remaining dough and chocolates.

7. Once ready, place cookies in oven and bake for 12-14 minutes, or until cookies have just set.

8. Remove from oven and let cool 5 minutes, then roll cookies in powdered sugar.

9. Let cool and enjoy!